Baked Veggie Chimichangas

1. 1

   Preheat oven to 425 degrees.

2. 2

   In a large bowl, mix rinsed and drained beans, olives, chilies, coleslaw mix, cheese and salsa.

3. 3

   Wrap tortillas in a clean kitchen towel, sprinkle towel with water and microwave on high for 45-90 seconds to soften.

4. 4

   Lay tortillas flat.

5. 5

   Spread each tortillas with 1/6 (or 1/8) of the filling in a band near one edge.

6. 6

   Fold over sides and roll up tightly.

7. 7

   Place chimichangas seam side down on lightly oiled cookie sheet.

8. 8

   Bake in oven until crisp and brown, about 15 minutes.

9. 9

   Top with optional salsa and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.