Baked Veggie Chimichangas
Ready In: 30 mins
Serves: 6-8
Yields: 6-8 chimichangas
Ingredients
- 2 (15 ounce) cans beans, your choice, rinsed and drained
- 1 (4 ounce) can sliced ripe olives, drained
- 1 (7 ounce) can diced green chilies
- 1 cup coleslaw mix or 1 cup cabbage, finely shredded
- 1 cup cheese, your choice, grated
- 1 cup thick & chunky salsa
- 6 -8 flour tortillas, burrito size
- salsa, for topping (optional)
- sour cream, for topping (optional)
Directions
- Preheat oven to 425 degrees.
- In a large bowl, mix rinsed and drained beans, olives, chilies, coleslaw mix, cheese and salsa.
- Wrap tortillas in a clean kitchen towel, sprinkle towel with water and microwave on high for 45-90 seconds to soften.
- Lay tortillas flat.
- Spread each tortillas with 1/6 (or 1/8) of the filling in a band near one edge.
- Fold over sides and roll up tightly.
- Place chimichangas seam side down on lightly oiled cookie sheet.
- Bake in oven until crisp and brown, about 15 minutes.
- Top with optional salsa and sour cream.
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