Vegetarian Baked Chimichangas |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Believe it or not I'm a chimichanga virgin [so to speak], but after having my first chicken chimichanga at a wonderful Mexican restaurant in San Diego, I found the original of this vegetarian one [for my son & his wife] which I've managed to tweek a little! Ingredients:
1 (16 ounce) can pinto beans, rinsed, drained |
1 (4 ounce) can black olives, sliced, drained |
1 (7 ounce) can green chilies (jalapeno or ortega) |
1 cup coleslaw (prepared mix with carrots) |
1 cup sharp cheddar cheese, shredded |
1 cup salsa, chunky, mild |
6 flour tortillas |
1 cup salsa, chunky, mild |
1 cup sour cream |
3 green onions, sliced |
1/4 cup almonds, sliced |
Directions:
1. Preheat oven to 425 degrees F, then lightly oil a 15 baking SHEET.
2. FOR THE FILLING, in large bowl, combine beans, olives, green chilies, slaw mix, cheese & 1 cup salsa, & mix well.
3. Wrap tortillas in cloth towel & microwave on HIGH 1 1/2 minutes.
4. Divide filling evenly among the 6 tortillas, spooning it onto each tortilla in a narrow band just off center & with each end of the narrow band of filling ending about 1 1/2 inches from the edge of the tortilla.
5. Roll tortilla over filling, then fold ends over, tucking them under the roll, if necessary securing each end with wooden picks.
6. Spray each tortilla lightly with PAM, then place each tortilla seam side down on baking sheet.
7. Bake up to 15 minutes until golden brown, then using a spatula, flip each chimichanga over.
8. Cook other side 4-10 minutes or until golden brown.
9. Serve topped with salsa, sour cream, green onions & almonds.
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