Ingredients
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1 (16 ounce) can pinto beans, rinsed, drained
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1 (4 ounce) can black olives, sliced, drained
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1 (7 ounce) can green chilies (jalapeno or ortega)
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1 cup Coleslaw (prepared mix with carrots)
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1 cup sharp cheddar cheese, shredded
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1 cup salsa, chunky, mild
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6 flour tortillas
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1 cup salsa, chunky, mild
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1 cup sour cream
Instructions
- Preheat oven to 425 degrees F, then lightly oil a 15" baking SHEET.
- FOR THE FILLING, in large bowl, combine beans, olives, green chilies, slaw mix, cheese & 1 cup salsa, & mix well.
- Wrap tortillas in cloth towel & microwave on HIGH 1 1/2 minutes.
- 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.
- Roll tortilla over filling, then fold ends over, tucking them under the roll, if necessary securing each end with wooden picks.
- Spray each tortilla lightly with PAM, then place each tortilla seam side down on baking sheet.
- Bake up to 15 minutes until golden brown, then using a spatula, flip each chimichanga over.
- Cook other side 4-10 minutes or until golden brown.
- Serve topped with salsa, sour cream, green onions & almonds.