Chimichangas, Mexican Corn Salad, and Refried Beans

Dinner Tonight: 

Chicken, Kale, and Mushroom Chimichangas with Avocado Cream 

from the  Cooking Light Annual Recipes Cookbook 2015,

Mexican Corn Salad from the July 2018 issue of Cooking Light, 

and Quick and Easy Refried Beans from the WW Fresh Mex Cookbook. 

All 100% homemade! I even made the beans from scratch and cooked the dried beans in my InstantPot!

13 WW SP on the Purple plan for the entire meal.