Paulette'S Baked Chimichangas

• 1 can (29 oz.) pinto beans, rinsed and drained
• 1 can (4 oz.) sliced ripe olives, drained
• 1 can (7 oz.) diced green chilies
• 1 cup prepared coleslaw mix with carrots
• 1 cup shredded sharp cheddar cheese
• 1 3/4 cups tomato salsa
• 6 nonfat or reduced-fat flour tortillas (10 in.)
• Reduced-fat sour cream
• Sliced green onions

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. Lay tortillas flat. Spread each with 1/6 of bean mixture in a band near edge. Fold over sides and roll up tightly to enclose.
3. Place bundles seam side down on a lightly oiled 12- by 15-inch baking sheet. Bake in a 425u0b0 oven until crisp and brown, about 15 minutes. Top each chimichanga with additional salsa, sour cream, and green onions.
4. Nutritional analysis per chimichanga.

pinto beans, olives, green chilies, carrots, cheddar cheese, tomato salsa, nonfat, sour cream, green onions

Taken from www.myrecipes.com/recipe/paulettes-baked-chimichangas (may not work)