Chimichangas

Cindy made this for our family and we really liked it!

Chimichangas

Filling:

8 0z chopped cabbage or 1 bag coleslaw mix
15 oz canned corn, drained
15 oz can black beans, rinsed and drained (I use more than that)
1-2 cups shredded cheese (optional)
1 cup tomato, chopped (again, I use more)
1/2 cup chopped cilantro
1/2 cup chopped green onion (works fine with normal onion if you don't have green on hand - or you could omit completely if you don't like onion)
1 small can diced green chilies
juice from one lime
1/8-1/4 teaspoon cayenne pepper
1 teaspoon garlic salt
1 tablespoon cumin

8 burrito sized tortillas

Optional Toppings:

Sour Cream
Salsa
Guacamole
Diced Tomatoes
Diced Onion
Sliced Olives
Chopped Avacado

Mix filling ingredients, divide between tortillas, roll to make a chimi, place seamside down in prepared baking dish close together (I usually use a 9x13 and a 9x9) Spray tops with oil. Bake 400 degrees for 20 min. Serve with toppings.

--Ashlee