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Black Bean Potato Chimichangas

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“Ready, Set, Cook! Special Edition Contest Entry: These chimichangas are baked not fried. Great for dinner or lunch, kids love them. I like to make a extra batch to keep in the freezer, they are excellent reheated. Serve with sour cream and salas...and a little extra cilantro for garnish.”
READY IN:
1hr 10mins
SERVES:
4-6
YIELD:
12 Chimichangas
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl combine all ingredients, except oil and tortillas.
  3. Divide potato bean mixture between tortillas.
  4. Roll up tortillas in a burrito fashion and place on a sheet pan. Allowing at least a 1 1/2 inch space between chimichangas.
  5. Brush each chimichanga very well with vegetable oil.
  6. Bake 35-40 minutes until golden brown. Allow to rest for five minutes after baking.

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