Inspired by eatbetteramerica.com

Sorry – it’s not a very pretty picture, I know. :/ And, in case you’re wondering, that is sour cream on top. 🙂

This is a great, extremely easy and healthy recipe for a weeknight meal. It’s meatless, so it’s also cheap! I love a cheap and easy meal – especially when it tastes good! 🙂

The original recipe used bisquick mix, and involved rolling out dough and baking for about a half hour. No thanks! I grabbed some burrito sized flour tortillas, and baked these in the toaster oven for about 10 minutes. Much better!

J and I each ate 1 and a half of these for dinner.

Ingredients:
3 burrito sized flour tortillas
Can black beans, rinsed
1/2 c salsa
2 green onions, chopped
1/4-1/2 c Colby-Monterey Jack cheese, shredded
Sour cream for serving

Directions:
Microwave the tortillas for about 10 seconds to soften.

In a medium saucepan saute the onions in a very little bit of a olive for about 2-3 minutes. Add the beans and salsa and cook over medium heat until heated through.

Place 1/3 of the bean mixture onto a tortilla, cover with shredded cheese and wrap as you would a burrito. Continue with all 3 tortillas.

Preheat the toaster oven on about 400 degrees.

Place the chimichangas on a broiler pan, or cover the toaster rack with aluminum foil, and cook for about 10 minutes, until they are lightly browned and crispy.

Serve with some sour cream and maybe some guacamole.

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