Jen's Baked Vegetarian Chimichanga's

So I've been asked for my chimichanga recipe. And I'm going to give it to you guys! Along with every other recipe for the foods I'm cooking for my home catering business. No, not paleo, but tasty, overall pretty darn healthy, doesn't take hours to prepare and doesn't break the bank yummy food. I figure it's not the lack of recipes that has me in such high demand, but lack of time...so I feel pretty safe that I'm not going to be losing customers doing this! So let me know if you have any questions, and as always, let me know how it turns out for you!

Jen's Baked Vegetarian Chimichangas

Makes 8 servings

2-3 cans of beans...I like using a variety of black, pinto, and kidney. Sometimes I soak and cook my own beans. When I don't, I use the no-sodium added beans from Fresh-n-Easy...still rinsing them really good!

1 can (7 oz) diced green chilis...I'vve been known to roast my own anaheims and poblano's and dice them up for these. Not hard to do...roast over your gas stovetop, in your oven, or on your grill...just turn frequently to avoid burning. Once roasted, but in a brown paper bag, fold the top over, and let them sit in there until they're cool enough to handle. Then peel the charred skins off, chop, and use! Good in anything Mexican! Delicious in scrambled eggs!

3 cups prepared coleslaw mix with carrots...personally, I adore the brocolli slaw mix for these!

1 cup shredded cheese...recipe calls for sharp cheddar...I'm a huge fan of multiple cheeses for a more layered flavor. Love the 5 cheese mexican mix from Costco for this one!

2 cups salsa...this is approximate. You'll want to add enough salsa to the mix to combine well, without being watery.

8-10 flour tortillas

1 can sliced black olives (optional)

In a bowl, combine beans, chilies, slaw mix, cheese, salsa, and olives (if using). Mix well.

Wrap tortillas in a cloth towel and microwave until hot and pliable. I usually do about 1 min for a dozen tortillas. Lay tortillas flat. Divide the slaw and bean mixture among the tortillas, spreading in a band near the edge of each tortilla. Fold over the sides, then roll up tightly to enclose.

Place bundles seam side down on a lightly oiled baking sheet. Bake in a 425 degree oven until crisp and brown, about 15 minutes.

To eat, top each chimichanga with additional salsa, sour cream, sliced green onions...whatever sounds good!