Baked Chimichangas

Baked Chimichangas

6 12 inch flour tortillas
1 lb lean ground beef
15 ounces black beans, drained
7 ounces green chiles, diced, undrained
1/3 cup green onions, sliced
4 ounces sliced black olives, drained
lowfat cheddar cheese, or jack cheese
salsa, your favorite

In a skillet thoroughly cook the meat, drain and set aside. In the same skillet combine and saute lightly the beans, chiles, onions and olives. Add the cooked meat to the mixture and stir. Evenly distribute the meat mixture onto each tortilla, fold tortillas like an envelope and place folded side down on baking sheet. Bake 30-35 minutes in a 400 degree oven. Serve garnished with the lettuce, cheese and salsa.

Add some chili powder for spice and some tomato sauce if it’s too dry.

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