Ingredients:

• 2 15 oz cans black beans, rinsed and drained – no salt added
• 2 cups cooked brown rice
• 1/2 cup black olives, sliced
• 1/2 cup corn kernels – We used frozen
• 1 4.5 oz can green chilies
• 1/2 cup green onions, greens and whites chopped
• 1 tsp Taco Seasoning
• 1/2 cup fresh cilantro, chopped
• 6 whole wheat flour tortillas for burritos
• 2 tsp olive oil
• 2 tablespoons fresh cilantro, chopped, for garnish
• 6 tbsp medium spice salsa, for garnish
• 6 tbsp guacamole – We like fresh – but store bought is ok (optional)

Directions:

1. Preheat oven to broil.
2. In a large mixing bowl, stir together black beans, rice, olive, corn, green chilies, green onions, Taco Seasoning and cilantr0
3. Scoop 1 cup of black bean filling into center of a tortilla.
4. Fold in both ends of tortilla.
5. Then roll up tortilla from one side to the other, locking ends inside.
6. Repeat with remaining tortillas.
7. Spray a cookie sheet with nonstick cooking spray.
8. Place chimichangas seam side down on cookie sheet.
9. Brush tops of chimichangas with olive oil.
10. Broil on middle rack of oven for 5 minutes, until crisp and lightly browned.
11. Remove chimichangas from oven and turn over.
12. Brush with olive oil and return to oven.
13. Broil on middle rack of oven for another 3 minutes, until this side is crisp and lightly browned.
    

Serve each with 1/3 cup salsa and 1/3 cup guacamole on the side

Serves: Makes 6 chimichangas

Nutritional Information: (per chimichangas serving)

Calories 424
Protein 18g
Carbs 79g
Fat 6g
Sat Fat 0g
Trans Fat 0g
Fiber 12g
Sodium 433mg
Sugar 3g