Vegetarian Baked Chimichangas

Sydney Mike's Note:

Believe it or not I'm a chimichanga virgin [so to speak], but after having my first chicken chimichanga at a wonderful Mexican restaurant in San Diego, I found the original of this vegetarian one [for my son & his wife] which I've managed to tweek a little!

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

FOR THE FILLING

• 1 (16 ounce) can pinto beans , rinsed, drained
• 1 (4 ounce) can black olives , sliced, drained
• 1 (7 ounce) can green chilies (jalapeno or ortega)
• 1 cup coleslaw (prepared mix with carrots)
• 1 cup sharp cheddar cheese , shredded
• 1 cup salsa , chunky, mild
• 6 flour tortillas

FOR THE TOPPING

• 1 cup salsa , chunky, mild
• 1 cup sour cream
• 3 green onions , sliced
• ¼ cup almonds , sliced

Directions:

1. Preheat oven to 425 degrees F, then lightly oil a 15" baking SHEET.
2. FOR THE FILLING, in large bowl, combine beans, olives, green chilies, slaw mix, cheese & 1 cup salsa, & mix well.
3. Wrap tortillas in cloth towel & microwave on HIGH 1 1/2 minutes.
4. Divide filling evenly among the 6 tortillas, spooning it onto each tortilla in a narrow band just off center & with each end of the narrow band of filling ending about 1 1/2 inches from the edge of the tortilla.
5. Roll tortilla over filling, then fold ends over, tucking them under the roll, if necessary securing each end with wooden picks.
6. Spray each tortilla lightly with PAM, then place each tortilla seam side down on baking sheet.
7. Bake up to 15 minutes until golden brown, then using a spatula, flip each chimichanga over.
8. Cook other side 4-10 minutes or until golden brown.
9. Serve topped with salsa, sour cream, green onions & almonds.

Reviews

[Kim127]

These were awesome!!! So much flavor and I was surprised how easy they were to put together. I made a couple of changes, I used black beans instead of pinto and left out the olives. DH put olives on as a topping, but I just can't eat them, lol. They baked up perfectly, nice and crispy. I topped mine with salsa, sour cream, the green onions and some cilantro. Thanks for sharing this recipe!!! Loved it!

[sconehead]

VERY GOOD!!! I made these tonight for dinner and EVERYONE ate them up! I made as listed with a few exceptions....I used blackbeans instead of pinto, I added garlic, cumin, a little salt and pepper and left out the green chilis. It wasn't listed in the directions when to add them and I figured my 8 year old might think it was too spicy if I did. I used medium salsa. I will definitely be making these again!! I ended up with 10 chimichangas and enough filling for 2 more. Delicious! Thanks again!!

[Kumquat the Cat's friend]

These were great tasting and easy to make! I didn't mind either the lack of spices or the amount of cheese. The cabbage and carrots were a healthful addition. I used medium salsa, mild green chiles, low-fat cheese and instead of sour cream I served it with yogurt. My BF doesn't like spicy stuff, so he was really pleased with these. He had two, and I froze the rest to take to lunch at work. Great recipe!