Recipe: Baked Chimichangas

Baked Chimichangas
Source: Sunset Magazine, 1/97
Servings: 6

1 can pinto beans, canned, rinsed and drained
1 (4oz) can sliced black olives, drained
1 (7oz) can green chiles, diced
1 cup prepared coleslaw mix with carrots
1 cup shredded sharp cheddar cheese
1 3/4 cups tomato salsa
6 flour tortillas
reduced fat sour cream
green onions, sliced

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.