Meals in Patti Atterberry's Lodi, California, home must be two things: healthful and fast enough to fit into her 80-hour workweek. On the health front, she satisfies her yen for Mexican food with crisp, vegetable-filled chimichangas that are baked, not fried. As for fast, Atterberry says, "I named them after my friend Paulette, who claims she can't cook. They're so easy even she can do them."
1 can (29 oz.) pinto beans, rinsed and drained
1 can (4 oz.) sliced ripe olives, drained
1 can (7 oz.) diced green chilies
1 cup prepared coleslaw mix with carrots
1 cup shredded sharp cheddar cheese
1 3/4 cups tomato salsa
6 nonfat or reduced-fat flour tortillas (10 in.)
Reduced-fat sour cream
Sliced green onions
How to Make It
In a bowl, combine beans, olives, chilies, coleslaw mix, cheese, and 1 cup of the salsa.
Wrap tortillas in a cloth towel and microwave on high (100 percent) until hot and pliable, about 1 1/2 minutes. Lay tortillas flat. Spread each with 1/6 of bean mixture in a band near edge. Fold over sides and roll up tightly to enclose.
Place bundles seam side down on a lightly oiled 12- by 15-inch baking sheet. Bake in a 425° oven until crisp and brown, about 15 minutes. Top each chimichanga with additional salsa, sour cream, and green onions.
Nutritional analysis per chimichanga.
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