Paulette'S Baked Chimichangas

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 425u00b0 oven until crisp and brown, about 15 minutes. Top each chimichanga with additional salsa, sour cream, and green onions.

4. 4

   Nutritional analysis per chimichanga.

* Per serving · 4 servings · Values may vary.

No additional tips available.