Baked Veggie Chimichangas

• 2 (15 ounce) cans beans, your choice, rinsed and drained
• 1 (4 ounce) can sliced ripe olives, drained
• 1 (7 ounce) can diced green chilies
• 1 cup coleslaw mix or 1 cup cabbage, finely shredded
• 1 cup cheese, your choice, grated
• 1 cup thick & chunky salsa
• 6 -8 flour tortillas, burrito size
• salsa, for topping (optional)
• sour cream, for topping (optional)

1. Preheat oven to 425 degrees.
2. In a large bowl, mix rinsed and drained beans, olives, chilies, coleslaw mix, cheese and salsa.
3. Wrap tortillas in a clean kitchen towel, sprinkle towel with water and microwave on high for 45-90 seconds to soften.
4. Lay tortillas flat.
5. Spread each tortillas with 1/6 (or 1/8) of the filling in a band near one edge.
6. Fold over sides and roll up tightly.
7. Place chimichangas seam side down on lightly oiled cookie sheet.
8. Bake in oven until crisp and brown, about 15 minutes.
9. Top with optional salsa and sour cream.

beans, olives, green chilies, coleslaw mix, cheese, chunky salsa, flour tortillas, salsa, sour cream

Taken from www.food.com/recipe/baked-veggie-chimichangas-464070 (may not work)