Paulette's Baked Chimichangas

Ingredients

• 29 oz pinto beans rinsed drained canned
• 1 cup coleslaw mix with carrots prepared
• 6  flour tortillas reduced-fat (10 in.)
• 7 oz chilies diced green canned
• 6 servings green onions sliced
• 6 servings cup heavy whipping cream sour reduced-fat
• 4 oz olives ripe drained sliced canned
• 1.8 cups tomato salsa 
• 1 cup sharp cheddar cheese shredded

Equipment

• bowl
• baking sheet
• oven
• microwave

Directions

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 (100 percent) until hot and pliable, about 1 1/2 minutes.
3. Lay tortillas flat.
4. Spread each with 1/6 of bean mixture in a band near edge. Fold over sides and roll up tightly to enclose.
5. Place bundles seam side down on a lightly oiled 12- by 15-inch baking sheet.
6. Bake in a 425 oven until crisp and brown, about 15 minutes. Top each chimichanga with additional salsa, sour cream, and green onions.