Yield
Makes 6 servings

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."

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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Ratings & Reviews

ftcollinsco's Review

ftcollinsco
October 12, 2011
This was simple and really good. I added corn and sprayed them lightly with oil. They browned beautifully and were enjoyed by kids and adults alike.

AlohaAM47's Review

AlohaAM47
July 05, 2011
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!