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.
Found this recipe in an old Sunset Magazine, and I recently tried it. It was fantastic! Very easy to make, totally satisfying, and low cal. According to my husband and daughter, who loved it, this recipe is a keeper!
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