Baked Bean and Corn Chimichangas

PREP: 25 minutes BAKE: 10 minutes OVEN: 425ºF MAKES 6 servings

• Nonstick cooking spray
• 6 10-inch whole wheat flour or plain flour tortillas
• 1⁄2 cup chopped onion
• 1 15-ounce can black beans, rinsed and drained
• 1 8.75-ounce can whole kernel corn, rinsed and drained
• 1⁄2 cup chopped tomato
• 1 cup green or red salsa
• 1⁄4 cup snipped fresh cilantro
• 3⁄4 cup shredded reduced-fat Monterey Jack cheese

1 Preheat oven to 425°F. Coat a baking sheet with cooking spray; set aside. Wrap the tortillas in foil. Heat in the oven for 5 minutes.
2 Meanwhile, for the filling, coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add drained black beans. Use a fork or potato masher to coarsely mash beans. Stir in drained corn, tomato, and 1⁄2 cup of the salsa. Heat through. Stir in cilantro.
3 To assemble, spoon about 1⁄2 cup of the filling onto each tortilla, spooning filling just below the center. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. If necessary, secure rolled tortillas with wooden toothpicks. Place filled tortillas on prepared baking sheet, seam sides down. Coat top and sides of the filled tortillas with cooking spray.
4 Bake for 10 to 12 minutes or until tortillas are golden brown and crisp. To serve, sprinkle with cheese and top with the remaining 1⁄2 cup salsa.

PER SERVING: 315 cal., 11 g total fat (3 g sat. fat), 10 mg chol., 1,147 mg sodium, 47 g carb., 10 g fiber, 16 g pro.

make it vegan

Substitute soy cheese for the Monterey Jack cheese.