Poblano And Nopales Chimichangas

1. 1

   Preheat oven to 400u00b0. Mix 1 tbsp. oil with melted butter, and brush some onto a baking sheet. Heat remaining 1 tbsp. oil in a large frying pan over medium heat; add chile, onion, nopales, and salt; and cook, stirring often, until vegetables soften and start to brown, about 5 minutes.

2. 2

   Put 2 tbsp. each cheese and beans and about 1/4 cup of the vegetable mixture onto center of a tortilla. Fold in sides and roll up like a burrito. Set chimichanga onto greased baking sheet, seam side down. Fill remaining tortillas and space about 2 in. apart on pan. Brush remaining butter mixture over chimichangas.

3. 3

   Bake, turning halfway through, until browned and crisp, about 20 minutes. Cut chimichangas in half diagonally and serve with salsa and guacamole.

4. 4

   *Buy cut and cleaned nopales (cactus pads) at a Latino market.

5. 5

   Make ahead: Through step 2 up to 5 hours, chilled; bake about 5 minutes longer.

6. 6

   Note: Nutritional analysis is per 2-piece serving.

* Per serving · 4 servings · Values may vary.