Ingredients
- 1 bag of cole slaw mix
- 1 can light red kidney beans
- 1 small can sliced black olives
- 2 cups shredded cheddar cheese
- 1/2 cup red salsa
- 1/2 cup green salsa
- 1 cup taco sauce
- 8 burrito-size tortillas
Directions
- Combine cole slaw mix, drained kidney beans, drained black olives, 1/2 cup red salsa, 1/2 cup green salsa, and 1 cup shredded cheddar cheese in a large bowl. Mix thoroughly.
- Warm tortillas in microwave. Roll filling into tortillas in burrito fashion. Do not be afraid to “over fill” your chimichangas, the filling will shrink as it bakes.
- In a rectangular baking pan, lightly coat the bottom with taco sauce (roughly 1/4 cup) so that the chimichangas do not stick during baking. Place your rolled chimichangas seam-side down in the baking pan.
- Cover with remaining taco sauce and cheddar cheese. Bake for 30-45 minute at 350* until golden brown.
- Serve with Mexican rice and vegetarian refried beans for a tasty vegetarian meal… No meat necessary!
When my aunt first served me this meal, I was prepared to go on hunger strike: cole slaw mix in a mexican dish? Absolutely not. I took one bite and I was hooked. Now, eight years later, I make this dish on an almost weekly basis for myself and Dave, who also balked at the idea, but now can put down three of the chimichangas alone.
Give it a try, really. Its a great way to disguise lots of veggies for those kids who just don’t want to hear it.
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