Baked Chimichangas
Chimichangas are traditionally a fried dish, but this recipe bakes them for a more healthy version.
INGREDIENTS:
1 can pinto beans, rinsed and drained
1 can sliced black olives, drained
1 can green chiles, diced
1 cup prepared coleslaw mix with carrots
1 cup shredded cheddar cheese, sharp
1 3/4 cups tomato salsa
6 medium flour tortillas
2 tbs sour cream, reduced fat
2 tbs Green onions, sliced
DIRECTIONS:
1. Preheat oven to 425F and lightly oil 12 or 15 inch baking sheet.
2. Add beans, olives, chilies, coleslaw mix, cheese and 1 cup salsa to bowl and combine.
3. Wrap the tortillas in a cloth towel and microwave on high about 1 1/2 minutes.
4. Add about 1/6 of bean mixture onto each tortilla, in a narrow band near the edge of tortilla. Roll.
5. Place tortillas, seam side down, on baking sheet. Bake about 15 minutes or until crisp and brown.
6. Top chimichangas with remaining salsa, sour cream and green onions.
Prep: 15 minutes
Cook: 15 minutes
Serves: 6