Baked Chimichangas With Nopales And Poblano

• cooking spray
• 1 poblano chile - halved, seeded, and thinly sliced
• 1/2 medium onion, thinly sliced
• 1 1/2 cups jarred nopales, thinly sliced
• 8 (8 inch) flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup canned black beans, drained and rinsed
• 1 cup plain Greek yogurt, or to taste
• 1 cup salsa, or to taste

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment and spray with cooking spray.
2. Add poblano chile, onion, and nopales in a skillet over medium-high heat. Cook until chile and onion are soft, 3 to 5 minutes.
3. Place 4 tortillas on a microwave-safe plate and cover with a damp paper towel. Heat until soft, about 30 seconds. Repeat with remaining tortillas.
4. Place 1 tortilla on a work surface. Spoon 2 tablespoons each of nopales mixture, Monterey Jack cheese, and black beans on top and fold in sides. Place chimichanga on the prepared baking sheet seam-side down. Repeat with remaining fillings and tortillas.
5. Bake in the preheated oven until golden brown, turning halfway through, 15 to 20 minutes.

cooking spray, onion, nopales, flour tortillas, shredded monterey jack cheese, black beans, yogurt, salsa

Taken from www.allrecipes.com/recipe/265305/baked-chimichangas-with-nopales-and-poblano/ (may not work)