Baked bean and Corn Chimichangas
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 328.8
- Total Fat: 7.1 g
- Cholesterol: 12.0 mg
- Sodium: 1,285.1 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 11.8 g
- Protein: 14.7 g
View full nutritional breakdown of Baked bean and Corn Chimichangas calories by ingredient
Introduction
A flour tortilla stuffed with black beans, corn, tomato, and onions. Then baked, and topped with cheese and more salsa A flour tortilla stuffed with black beans, corn, tomato, and onions. Then baked, and topped with cheese and more salsaNumber of Servings: 3
Ingredients
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3 whole wheat tortillas
1/2 chopped onion
1/2 of a can of 15 oz of black beans
1/3 of a can of 11 oz whole kernel corn
1/4 of a tomato (add more or less for taste)
1/2 cup of salsa
1/3 cup of Monterey Jack cheese
Directions
Preheat oven to 425. Coat a baking sheet with nonstick cooking spray; set aside.
Meanwhile, for filling, coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add black beans. Using a fork or potato masher (or food processor before you add the beans), mash beans slightly. Stir in corn, tomato, and 1/4 cup salsa. Heat through.
Assemble the chimichangas with the filling distributed among the three tortillas. Place seam sides down. Coat top and side of filled tortillas with nonstick cooking spray.
Bake for 10 to 12 minutes or until tortillas are golden brown and crisp. To serve, sprinkle with cheese and top with remaining salsa.
Serving Size: makes 3 chimichangas
Number of Servings: 3
Recipe submitted by SparkPeople user CHRISTINE798.
Meanwhile, for filling, coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add black beans. Using a fork or potato masher (or food processor before you add the beans), mash beans slightly. Stir in corn, tomato, and 1/4 cup salsa. Heat through.
Assemble the chimichangas with the filling distributed among the three tortillas. Place seam sides down. Coat top and side of filled tortillas with nonstick cooking spray.
Bake for 10 to 12 minutes or until tortillas are golden brown and crisp. To serve, sprinkle with cheese and top with remaining salsa.
Serving Size: makes 3 chimichangas
Number of Servings: 3
Recipe submitted by SparkPeople user CHRISTINE798.