I’ve been trying to write this blog for 45 minutes but I keep getting interrupted by this awesome song, which keeps coming up on my dance playlist:

If you’ve been watching Girls like I told you to, then you’ve probably been rocking out to this song for at least two weeks now. Me? Well, I don’t actually get HBO. So, I have to wait until I can find alternative means to watching it, which means I was about a week or two behind in hearing this song and loving it.

BUT I’ve recently realized one of my friends not only gets HBO, but he’s also a Girls fan. I’m seeing some bargaining going down in the future, something along the lines of ‘you let me watch Girls at your places and I’ll let you hang in my air conditioned apartment’. After all, New England summers can be pret-ty humid… =)

oh, what’s this? You came to this vegan blog for recipes?! Sorry! I was distracted by the fact that it’s Friday, which has put me in a dancing mood.

Anyway, here is one of the easiest, tastiest recipes in my vegan arsenal. Interestingly enough, it was a Weight Watchers recipe that I had at my parents’ house one time. The original recipe called for ground turkey and was 5 points per wrap. I’m not sure how veganizing it effects the points but I can tell you it’s still delicious! Also, I promise this is my last cinco de mayo inspired recipe that was too late for you to use for cinco de mayo. sorry…

Baked Chimichangas
veganized from Weight Watchers (sorry I don’t have a direct link for you. I don’t have a membership)
8 servings 

• 1/2 pound vegan ground beef (Boca Ground Crumbles are vegan. If you don’t want to use fake meat, you could sub in any type of beans, especially whole black beans, frozen corn, a combo of both or you could leave this ingredient out completely. They rest of the ingredients still provide a filling meal)
• 16 oz refined beans (Weight Watchers suggests fat-free)
• 1 3/4 c. salsa
• 4 1/2 oz canned green chili peppers, mild, drained and diced
• 1 tsp chili powder
• 3 TBSP scallions, thinly sliced
• 1 cup vegan cheese (I used Daiya Pepper Jack)
• 8 large burrito-size wheat flour tortillas
• 1 c. salsa
• guacamole or vegan sour cream (optional, I liked just mashed up avocado)

Preheat over to 350 degrees F. Coat a large skillet with cooking spray. Coat a 13 x 9 x 2 inch baking dish with cooking spray.

Add vegan ground beef to skillet and cook over medium high heat until heated through, about 5 minutes. Add the beans, 1 3/4 cups  of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes, stir in cheese.

Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes. Assemble chimichangas by spooning about 1/2 cup of filling onto each tortilla; fold in sides and roll up. Place each chimichanga, seam-side down, in prepared dish. Bake uncovered, until tortillas are crisp and brown, about 20 minutes.

Serve each topped with salsa and guacamole/vegan sour cream.

After trying to take a  staged photo of refried bean-filled burritos and attempting to make them look appetizing I realized 1. the Weight Watchers ones were most likely chilled, pressed, cut and then photographed to make them less gooey and 2. it wasn’t going to happen on this blog. All my pics come out looking like mush. I tried my best, readers. Just trust me when I say they are easy, delicious and filling!

Now if you don’t mind, I have to go find my hairbrush and rock out/lipsynch to this song for the 800th time while attempting not to mess up my freshly painted toe nails. HAPPY FRIDAY!