Paulette's Baked Chimichangas

Name: Paulette's Baked Chimichangas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 822 grams can pinto beans, rinsed and drained; 237 milliliters prepared coleslaw mix with carrots; 6 nonfat or reduced-fat flour tortillas (10 in.); 198 grams can diced green chilies; 6 servings Sliced green onions; 6 servings Reduced-fat sour cream; 113 grams can sliced ripe olives, drained; 414 milliliters tomato salsa; 237 milliliters shredded sharp cheddar cheese

Need a vegetarian main course? Paulette's Baked Chimichangas could be a tremendous recipe to try. This recipe makes 6 servings with 375 calories, 16g of protein, and 15g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have green onions, chilies, flour tortillas, and a few other ingredients on hand, you can make it. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

Ingredients you will need

Coleslaw Mix

Chili Pepper

Cheese

Olives

Beans

Salsa

Equipment you will use

Bowl

Wrap tortillas in a cloth towel and microwave on high (100 percent) until hot and pliable, about 1 1/2 minutes.

Ingredients you will need

Wrap

Equipment you will use

Microwave

Lay tortillas flat.

Ingredients you will need

Tortilla

Spread each with 1/6 of bean mixture in a band near edge. Fold over sides and roll up tightly to enclose.

Ingredients you will need

Spread

Roll

Place bundles seam side down on a lightly oiled 12- by 15-inch baking sheet.

Equipment you will use

Baking Sheet

Bake in a 425 oven until crisp and brown, about 15 minutes. Top each chimichanga with additional salsa, sour cream, and green onions.

Ingredients you will need

Green Onions

Sour Cream

Salsa

Equipment you will use

Oven

Equipment

Ingredients

Servings:

822grams

can pinto beans, rinsed and drained 237milliliters

prepared coleslaw mix with carrots 6

nonfat or reduced-fat flour tortillas (10 in.)198grams

can diced green chilies 6servings

Sliced green onions 6servings

Reduced-fat sour cream 113grams

can sliced ripe olives, drained 414milliliters

tomato salsa 237milliliters

shredded sharp cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.