Paulette's Baked Chimichangas

Ingredients

• 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

Preparation

1. 1. In a bowl, combine beans, olives, chilies, coleslaw mix, cheese, and 1 cup of the salsa.
2. 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.
3. 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.
4. Nutritional analysis per chimichanga.