Vegetarian Baked Chimichangas

Recipe by Sydney Mike
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees F, then lightly oil a 15" baking SHEET.
  • FOR THE FILLING, in large bowl, combine beans, olives, green chilies, slaw mix, cheese & 1 cup salsa, & mix well.
  • Wrap tortillas in cloth towel & microwave on HIGH 1 1/2 minutes.
  • 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.
  • Roll tortilla over filling, then fold ends over, tucking them under the roll, if necessary securing each end with wooden picks.
  • Spray each tortilla lightly with PAM, then place each tortilla seam side down on baking sheet.
  • Bake up to 15 minutes until golden brown, then using a spatula, flip each chimichanga over.
  • Cook other side 4-10 minutes or until golden brown.
  • Serve topped with salsa, sour cream, green onions & almonds.
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