Mexican

Baked bean and Corn Chimichangas is for Dinner.

Baked bean and Corn Chimichangas takes 3 minutes to prepare.

Baked bean and Corn Chimichangas takes 15 minutes to cook.

Baked bean and Corn Chimichangas makes 3 servings.

The ingredients for Baked bean and Corn Chimichangas are:

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

Here is how you make Baked bean and Corn Chimichangas:

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: 3Recipe submitted by SparkPeople user CHRISTINE798.

The nutritional information for Baked bean and Corn Chimichangas is:

• 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

Baked bean and Corn Chimichangas is Mexican cuisine.