No-Fry Black Bean Chimichangas

• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 package (8.8 ounces) ready-to-serve brown rice
• 2/3 cup frozen corn
• 2/3 cup minced fresh cilantro
• 2/3 cup chopped green onions
• 1/2 teaspoon salt
• 6 whole wheat tortillas (8 inches), warmed if necessary
• 4 teaspoons olive oil, divided
• Guacamole and salsa, optional

1. Preheat broiler. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, 4-5 minutes or until heated through, stirring halfway. Stir in cilantro, green onions and salt.
2. To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Place on a greased
3. , seam side down.
4. Brush tops with 2 teaspoons oil. Broil 3-4 in. from the heat 45-60 seconds or until golden brown. Turn over; brush tops with remaining oil. Broil 45-60 seconds longer or until golden brown. If desired, serve with guacamole and salsa.

black beans, ready, frozen corn, fresh cilantro, green onions, salt, whole wheat tortillas, olive oil, salsa

Taken from www.tasteofhome.com/recipes/no-fry-black-bean-chimichangas/ (may not work)