Cheesy Bean Chimichangas
Ingredients
- 1 onion, chopped
- 2 Tbsp olive oil, divided
- 1 (15-oz) can black beans, drained and rinsed
- 1 (16-oz) can refried beans
- 1 (16-oz) jar salsa verde, divided
- 1 Tbsp ground cumin
- 6 burrito-size flour tortillas
- 1 (8-oz) block colby-Jack cheese, shredded
- 2 Roma tomatoes, chopped
Instructions
- Preheat oven to 400°F. Cook onion in 1 Tbsp hot oil in a large skillet over medium-high heat 6 minutes or until lightly browned and tender. Stir in black beans, refried beans, ¼ cup salsa verde, and cumin.
- Spoon bean mixture in center of each tortilla. Fold bottom of tortilla over filling; fold in left and right sides, and roll up to completely enclose filling.
- Place side by side on a lightly greased rimmed baking sheet; brush top and sides with 1 Tbsp oil. Bake 15 minutes or until browned and crispy.
- Top with salsa verde, and sprinkle with cheese. Bake 10 minutes or until bubbly. Sprinkle with tomatoes.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
611
|
611
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 25 | 25 |
| Carb (g) | 69 | 69 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 1797 | 1797 |
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