My chimichangas get lovin’ from the oven so they’re a bit healthier. Black beans and corn make it meatless. And it’s a smart way to use leftover rice. —Kimberly Hammond, Kingwood, Texas
Ingredients
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 package (8.8 ounces) ready-to-serve brown rice
- 2/3 cup frozen corn
- 2/3 cup minced fresh cilantro
- 2/3 cup chopped green onions
- 1/2 teaspoon salt
- 6 whole wheat tortillas (8 inches), warmed if necessary
- 4 teaspoons olive oil, divided
- Optional: Guacamole and salsa
Directions
- Preheat broiler. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, until heated through, 4-5 minutes, stirring halfway. Stir in cilantro, green onions and salt.
- To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Place on a greased baking sheet, seam side down.
- Brush tops with 2 teaspoons oil. Broil 3-4 in. from the heat until golden brown, 45-60 seconds. Turn over; brush tops with remaining oil. Broil until golden brown, 45-60 seconds longer. If desired, serve with guacamole and salsa.
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