Directions:
- In a bowl, combine beans, olives, chilies, coleslaw mix, cheese, and 1 cup of the salsa.
- 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.
- 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.
- Nutritional analysis per chimichanga.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1371.42 Kcal (5742 kJ) | ||
| Calories from fat | 503.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.93g | 86% | |
|---|---|---|---|
| Cholesterol | 130.27mg | 43% | |
| Sodium | 5113.21mg | 213% | |
| Potassium | 633.72mg | 13% | |
| Total Carbs | 165.84g | 55% | |
| Sugars | 30.4g | 122% | |
| Dietary Fiber | 9.58g | 38% | |
| Protein | 49.71g | 99% | |
| Vitamin C | 266.1mg | 444% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 8.4mg | 47% | |
| Calcium | 979.1mg | 98% | |
| Amount Per 100 g | |||
| Calories | 130.9 Kcal (548 kJ) | ||
| Calories from fat | 48.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 86% | |
|---|---|---|---|
| Cholesterol | 12.43mg | 43% | |
| Sodium | 488.04mg | 213% | |
| Potassium | 60.49mg | 13% | |
| Total Carbs | 15.83g | 55% | |
| Sugars | 2.9g | 122% | |
| Dietary Fiber | 0.91g | 38% | |
| Protein | 4.74g | 99% | |
| Vitamin C | 25.4mg | 444% | |
| Vitamin A | 0.2mg | 79% | |
| Iron | 0.8mg | 47% | |
| Calcium | 93.5mg | 98% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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