No-Fry Black Bean Chimichangas

  Dinner

Chimichangas usually are deep-fried burritos. My version gets lovin’ from the oven. Black beans and corn make it meatless and a cool way to use up leftover rice.

No-Fry Black Bean Chimichangas

Average Rating: 4.666666

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.

Ingredients

  • 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

Instructions

  • 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 baking sheet, seam side down.
  • 3. 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.

Nutrition Facts

1 chimichanga: 337 calories, 5g fat (0 saturated fat), 0 cholesterol, 602mg sodium, 58g carbohydrate (2g sugars, 10g fiber), 13g protein.

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