White Bean and Roasted Veggie Chimichangas with Three-Cheese Sauce

1 medium zucchini, cut into 1/2 inch pieces

1 medium yellow squash, cut into 1/2 inch pieces

1 red or green bell pepper, cut into 1/2 inch pieces

1 medium onion, cut into 1/2 inch pieces

4 tablespoons extra virgin olive oil, divided

1 tablespoon aged balsamic vinegar

2 teaspoons kosher salt

1 teaspoon coarsely ground black pepper

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 (15-ounce) can cannellini beans or other white beans, drained and rinsed

Nonstick cooking spray

8 large (10-12 inch) flour tortillas

Three cheese sauce:

1 1/4 cup whole milk, plus more to thin out if necessary

1 (8-ounce) container chive and onion cream cheese, room temperature

1/3 cup shredded parmesan cheese

1/2 cup gorgonzola crumbles

Preheat oven to 400 degrees.  Place the zucchini, squash, bell pepper, and onion on a large baking sheet.  Drizzle with 3 tablespoons extra virgin olive oil and the balsamic vinegar.  Sprinkle with the salt, pepper, and thyme.  Toss with hands to evenly coat, then spread into an even layer.  Bake for 20-30 minutes or until vegetables start to get golden.  Transfer to a large bowl and stir in the cannellini beans.  

Spray another large baking sheet with nonstick cooking spray.  Heat the tortillas in the microwave until they are warm and pliable.  Place about 1/2 cup of the vegetable mixture into the center of one of the tortillas. Fold the right and left side of the tortilla over the filling, then fold the bottom edge over and roll up tightly.  Place seam side down on the prepared baking sheet.  Repeat with remaining tortillas and filling.  Brush the chimichangas with the remaining tablespoon of extra virgin olive oil.  Bake for 15 minutes or until golden brown and crispy.

Meanwhile, make the sauce.  Cook the milk and cream cheese in a small saucepan over medium heat until melted and smooth, whisking often.  Stir in the parmesan cheese until melted, then stir in the gorgonzola.  (If cheese sauce is too thick, thin out with a tablespoon of milk.)

To serve, place 2 chimichangas on each plate.  Drizzle with the cheese sauce.  8 servings.

 

 

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