Paulette's Baked Chimichangas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1 can (29 oz.) pinto beans, rinsed and drained |
1 can (4 oz.) sliced ripe olives, drained |
1 can (7 oz.) diced green chilies |
1 cup prepared coleslaw mix with carrots |
1 cup shredded sharp cheddar cheese |
1 3/4 cups tomato salsa |
6 nonfat or reduced-fat flour tortillas (10 in.) |
reduced-fat sour cream |
sliced green onions |
Directions:
1. In a bowl, combine beans, olives, chilies, coleslaw mix, cheese, and 1 cup of the salsa.
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. 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.
4. Nutritional analysis per chimichanga.
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