Black Bean Potato Chimichangas

Submitted by gtara

"Ready, Set, Cook! Special Edition Contest Entry: These chimichangas are baked not fried. Great for dinner or lunch, kids love them. I like to make a extra batch to keep in the freezer, they are excellent reheated. Serve with sour cream and salas...and a little extra cilantro for garnish."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Yields: 12 Chimichangas
• Serves: 4-6

ingredients

• 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
• 1 (15 ounce) can black beans, drained and rinsed
• 1⁄2 cup corn
• 1 jalapeno, seeded and minced
• 1⁄2 cup cilantro, chopped
• 1 tablespoon cumin
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon salt
• 2 cups monterey jack cheese, shredded
• 12 large flour tortillas
• 1⁄2 cup vegetable oil

directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl combine all ingredients, except oil and tortillas.
3. Divide potato bean mixture between tortillas.
4. Roll up tortillas in a burrito fashion and place on a sheet pan. Allowing at least a 1 1/2 inch space between chimichangas.
5. Brush each chimichanga very well with vegetable oil.
6. Bake 35-40 minutes until golden brown. Allow to rest for five minutes after baking.