Baked Chimichangas

I love chimis - best Mexican food ever!  These are a pretty good version that's healthy (of course there are better unhealthy versions, but I save those for the restaurants to spoil me).  I got this from my sister and tweaked it slightly.  You can use chicken or beef....or even pork if you want.


3 chicken breasts, cooked and shredded (or chunked)
or
2 c cooked and shredded beef or pork

1-1.5 c black beans, from a can or soaked 
3/4 cup salsa 
1/4 cup sliced green onion (kinda optional since I couldn't taste them)
1 teaspoon cumin
1/2 teaspoon salt
1 cup shredded cheddar cheese (or more to taste)

8 low-carb tortillas (you can use others, but they may be a different size so the yield will be different)
butter


In a saucepan combine the first 7 ingredients.  Simmer for 5 minutes.  Cool slightly.  Or if you are making this early, refrigerate until time to use.

Spray a cookie sheet with oil.  Fill each tortilla with 1/3 cup of filling, top with a couple tablespoons of cheese (or more).  Fold tortilla around filling (first the two sides, then the top and bottom).  Place seam side down on a baking sheet.  I get 10 chimis from the low-carb tortillas (slightly smaller than regular flour tortillas).  If you use larger tortillas, adjust filling and yield accordingly.  

Brush the tops of the chimichangas with a stick of butter, or use melted butter.  Bake at 475 degrees for 13 minutes.  They should be golden brown and slightly crunchy when done (won't fall apart when you pick them up with your hands).

 Top with sour cream, guacamole, salsa, etc.  Or pour some of that wonderful white cheese sauce Mexican restaurants serve and I have yet to find a good recipe for.  :)

To Freeze: Cool completely.  Wrap each one individually in foil, then throw in a bag.  to re-heat, microwave for a few minutes, turning a few times.  You could also do it in a toaster oven.



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