Yield
Makes 6 servings

How to Make It

Step 1

In a bowl, combine beans, olives, chilies, coleslaw mix, cheese, and 1 cup of the salsa.

Step 2

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.

Step 3

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.

Step 4

Nutritional analysis per chimichanga.

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