Baked Chimichangas

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 cup tomato salsa (use your favorite brand and HEAT)
6 nonfat or reduced fat flour tortillas (10 inch)

Preparation

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 until hot and
pliable, about 1 1/2 min.  Lay tortillas flat.  Spread each with 1/6 of the
bean mixture in a band near the edge.  Fold over sides and roll up tightly to enclose.
3. Place bundles seam side down on a lightly oiled 12 x 15 baking sheet. Bake in a 425 degree oven until crisp and brown, about 15 minutes.  Top each chimi with additional salsa, Lowfat sour cream and green onions if desired.

Per chimi - 345 cals 25% fat 15 g protein,  9.4 g fat (4.3 g sat.), 49 g
carbo (6.8 g fiber) 1316 mg sodium, 20 mg chol

I've made these with 1/2 the cheese and they still tasted great. 
Note: you can also use fat-free cheese

Recipe donated by:
Ginny McCormick