Southwest Baked Chimichangas

A great way to make chimichangas with only a fraction of the fat is to bake them. They come out light and crispy with just a coating of melted butter instead of being deep-fried.

I make mine with a variety of fillings, including a chicken-salsa mixture and a rice-bean-cheese mixture. Here's a new filling I made up yesterday. It didn't quite pass Kat's approval, but I think that was because of the fresh cilantro. Both Shane and I thought they were really good and will want them again.

This makes a big batch (we'll have leftovers later in the week). Feel free to reduce the recipe as you see fit.


Southwest Baked Chimichangas

Filling:

3 cups cooked black beans, rinsed and drained
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
1 pkg. fajita seasoning mix (not marinade mix, but ground beef seasoning mix -or- 1 pkg. taco seasoning mix)
1/4 cup diced roasted red peppers
2 Roma tomatoes, diced
3 green onions, thinly sliced
1/2 cup frozen whole kernel corn
1 Tablespoon fresh cilantro, chopped or snipped

Other Ingredients:

16 flour tortillas (large)
1/2 stick butter, melted

Combine all filling ingredients in large bowl. Allow to sit at room temperature for about 30 minutes for flavors to combine well.

Heat oven to 350° F. Lightly spray a baking sheet (with sides) with non-stick spray.

Spoon about 1/3 cup of filling into center of a tortilla. Fold edges toward center, then roll. Place seam-side down in baking dish. Repeat with remaining tortillas.

Brush generously with melted butter. Bake, uncovered, for about 30 minutes or until tortillas are crispy and golden brown.

Makes 16 chimichangas.