Baked Veggie Chimichangas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

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)

Recipe

• 1 preheat oven to 425 degrees.
• 2 in a large bowl, mix rinsed and drained beans, olives, chilies, coleslaw mix, cheese and salsa.
• 3 wrap tortillas in a clean kitchen towel, sprinkle towel with water and microwave on high for 45-90 seconds to soften.
• 4 lay tortillas flat.
• 5 spread each tortillas with 1/6 (or 1/8) of the filling in a band near one edge.
• 6 fold over sides and roll up tightly.
• 7 place chimichangas seam side down on lightly oiled cookie sheet.
• 8 bake in oven until crisp and brown, about 15 minutes.
• 9 top with optional salsa and sour cream.