Instructions: 6 SERVINGS DAIRY-FREE

An oversize beef chimichanga at a restaurant can pack 800 calories and 46 grams of fat-enough to feed three people! Our low-fat high-flavor version of the Mexican specialty is a guilt-free indulgence. Heating the tortillas makes them easier to roll.

Preheat oven to 350F. Coat baking sheet once with cooking spray. Set aside.

Coat large skillet with cooking spray and place over low heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Add garlic and stir 30 seconds.

Add soy "meat," breaking it up with a wooden spoon. Stir in tomatoes, roasted jalapeno, chili powder and cumin. Mix well. Cover and cook, stirring occasionally, 8 minutes.

Meanwhile, stack tortillas, wrap in foil and bake until warm and pliable, 8 to 10 minutes. (Alternatively, using tongs, heat each tortilla over an open flame.)

Place tortillas on work surface and spoon about 3/4 cup "meat" filling in center of each. Fold in sides and roll up, jellyroll style. Place on prepared baking sheet, seam side down. Bake until chimichangas are lightly browned, about 30 minutes. Serve hot with salsa.

NOTE: Roasting jalapeno peppers and other small hot chilies softens their flesh and mellows their fire while adding a warm smoky flavor. Heat a heavy skillet (not nonstick) over high heat. Add whole peppers and cook, shaking pan often, until skins are soft and begin to char in places. Transfer to bowl; cool. Slice each pepper open lengthwise and, with small knife, scrape skin away from flesh. A medium jalapeno pepper, chopped, yields about 1 tablespoon.

Can be stored in the refrigerator, covered with plastic wrap, for several days.

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