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LOCATION: Recipes >> Mexican >> Chimichangas 01

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Baked Chimichangas

1 can pinto beans, canned, rinsed and drained
4 oz can sliced black olives, drained
7 oz can green chiles, diced
1 cup prepared coleslaw mix with carrots
1 cup shredded cheddar cheese, sharp
1 3/4 cups tomato salsa
6 flour tortillas
sour cream, reduced fat
green onions, sliced

In a bowl, combine beans, olives, chilies, coleslaw mix, cheese,
and 1 cup of the salsa.

Wrap the tortillas in a cloth towel and microwave on high 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 12-15 inch baking
sheet. Bake in a 425F oven until crisp and brown, about 15 minutes.
Top each with additional salsa, sour cream, and green onions.

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