Baked Chimichangas
Ingredients
- 1 can pinto beans, canned, rinsed and drained
- 4 ounce can sliced black olives, drained
- 7 ounce can green chiles, diced
- 1 cup prepared coleslaw mix with carrots
- 1 cup shredded cheddar cheese, sharp
- 1 3/4 cup tomato salsa
- 6 flour tortillas
- sour cream, reduced fat
- green onions, sliced
Instructions
In a bowl, combine beans, olives, chilies, coleslaw mix, cheese, and 1 cup of the salsa. Wrap the tortillas in a cloth towel and microwave on high until hot and pliable, about 1 1/2 minutes. Lay tortillas flat. Spread each with 1/6 of bean mixture in a band near edge. Fold over sides and roll up tightly to enclose. Place bundles seam side down on a lightly oiled 12-15 inch baking sheet. Bake in a 425F oven until crisp and brown, about 15 minutes. Top each with additional salsa, sour cream, and green onions.