Crispy Broiled Black Bean Chimichangas

By á-5127

Ingredients

• 3 cans (15 oz ea) black beans, rinsed and drained
• 3 C cooked brown rice
• 1 C fresh or frozen and thawed corn kernels
• 1 C chopped scallions
• 1 C + 2 T chopped cilantro
• 8 whole wheat tortillas, burrito size
• 2 T olive oil

Preparation

Step 1

Preheat oven to broil. Combine beans, rice, corn, scallions and 1 C cilantro in large bowl. Scoop 1 C bean filling onto center of each tortilla. Fold both ends and roll tortilla from one side to the other locking ends inside. Repeat with remaining tortillas. Coat baking sheet with cooking spray. Place tortillas seam side down on sheet. Brush tops with oil. Broil 5 minutes or until crisp and lightly browned. Transfer chimichangas to plates. Sprinkle with remaining cilantro. Serve with salsa.