Believe it or not I'm a chimichanga virgin [so to speak], but after having my first chicken chimichanga at a wonderful Mexican restaurant in San Diego, I found the original of this vegetarian one [for my son & his wife] which I've managed to tweek a little!

Ingredients

6 serv.

FOR THE FILLING
(16 ounce) can pinto beans, rinsed, drained↗1 cups
(4 ounce) can black olives, sliced, drained↗1 cups
(7 ounce) can green chilies (jalapeno or ortega)↗1 cups
cup Coleslaw (prepared mix with carrots)1 cup
cup sharp cheddar cheese, shredded↗1 cup
cup salsa, chunky, mild1 cup
flour tortillas↗6
FOR THE TOPPING
cup salsa, chunky, mild1 cup
cup sour cream↗1 cup
green onions, sliced↗3
cup almonds, sliced↗1⁄4 cup

Step-by-step instructions

1
Preheat oven to 425 degrees F, then lightly oil a 15" baking SHEET.
2
FOR THE FILLING, in large bowl, combine beans, olives, green chilies, slaw mix, cheese & 1 cup salsa, & mix well.
3
Wrap tortillas in cloth towel & microwave on HIGH 1 1/2 minutes.
4
Divide filling evenly among the 6 tortillas, spooning it onto each tortilla in a narrow band just off center & with each end of the narrow band of filling ending about 1 1/2 inches from the edge of the tortilla.
5
Roll tortilla over filling, then fold ends over, tucking them under the roll, if necessary securing each end with wooden picks.
6
Spray each tortilla lightly with PAM, then place each tortilla seam side down on baking sheet.
7
Bake up to 15 minutes until golden brown, then using a spatula, flip each chimichanga over.
8
Cook other side 4-10 minutes or until golden brown.
9
Serve topped with salsa, sour cream, green onions & almonds.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App