Baked Chimichangas

By emtoothfxr

Can use nonfat plain yogurt and Flat-out wraps to make it lowfat.

Ingredients

• 1 can pinto beans, rinsed and drained
• 1 can 4 oz. sliced ripe olives, drained
• 1 can 7 oz. diced green chilies
• 1 cup prepared coleslaw mix with carrots
• 1 cup shredded sharp cheddar cheese (can substitute low-fat or less cheese)
• 1 3/4 c tomatoe salsa or salsa verde
• (or can used a tomato and a few green onions)
• 8 tortillas
• sour cream
• sliced green onions
• tspn garlic powder
• s & P

Preparation

Step 1

preheat oven to 425 degrees
In a bowl, combine beans, olives, chilies, coleslaw mix, cheese, and 1 cup of the salsa
Wrap tortillas in a cloth towel and microwave on high until hot and pliable.
Lay tortillas flat, spread 1/8 of the bean mixture in a band near the edge. Fold over the sides and roll up tightly to enclose.
Place bundles seam side down on a lightly oiled baking sheet.
Bake about 15 minutes until crisp and brown. Top with additional salsa or hot sauce, sour cream and green onions