Recipe#12568

Title: Chimichangas 01

Newsgroups: rec.food.veg.cooking 
 From: pstarkoch@primenet.com (CKochsimmo) 
 Subject: Baked Chimichanga 
 Message-ID: E4Dn2A.ELp@bisco.utcs.utoronto.ca 
 Date: Tue, 21 Jan 1997 07:27:03 GMT 

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, non or reduced fat
 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.