Baked Chimichangas

Steps

1. Preheat oven to 210C.
2. Heat oil in the wok on medium. Sauté the bell peppers until slightly softened.
3. Add the mushrooms and cook until slightly browned, stirring frequently.
4. Add the zucchini and red onion and cook until just tender. Make sure most liquid is evaporated.
5. Add black beans, mix well, and season with taco seasoning, salt and pepper.
6. Combine the potato, carrot, and cashews in a pot with enough water to cover.
7. Bring to a boil and simmer until the potatoes and carrots are fork-tender.
8. Reserve ½ cup of the cooking water and drain the remaining.
9. Add the potatoes, carrots, and cashews to the blender, with 4 tablespoons reserved cooking liquid.
10. Add the salsa, chipotle, nutritional yeast, lemon juice, hot sauce, and salt.
11. Blend until very smooth. Add more cooking water 1 tablespoon at a time until desired consistency is reached.
12. Blend cashews with water until very smooth.
13. Add avocado, coriander, lemon juice, and salt and blend once again until smooth.
14. Mix cherry tomatoes, coriander, red onion, avocado and lime juice.
15. Warm the tortillas to soften. Add ½ cup filling and ¼ cup cheese. Roll into a burrito. Repeat.
16. Place the rolled chimichangas onto a lined baking tray.
17. Brush or spray each with additional olive oil, and bake for about 20-25 minutes.