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Ingredients Jump to Instructions ↓

  1. Baked Chimichangas

  2. 1 can pinto beans, canned, rinsed and drained

  3. 4 oz can sliced black olives, drained

  4. 7 oz can green chiles, diced

  5. 1 cup prepared coleslaw mix with carrots

  6. 1 cup shredded cheddar cheese, sharp

  7. 1 3/4 cups tomato salsa

  8. 6 flour tortillas

  9. sour cream, reduced fat

  10. green onions, sliced

  11. In a bowl, combine beans, olives, chilies, coleslaw mix, cheese,

  12. and 1 cup of the salsa.

  13. Wrap the tortillas in a cloth towel and microwave on high until

  14. hot and pliable, about 1 1/2 minutes. Lay tortillas flat. Spread

  15. each with 1/6 of bean mixture in a band near edge. Fold over sides

  16. and roll up tightly to enclose.

  17. Place bundles seam side down on a lightly oiled 12-15 inch baking

  18. 425F oven until crisp and brown, about 15 minutes.

  19. Top each with additional salsa, sour cream, and green onions.

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