Tasty Thursday: Black bean & corn Chimichangas

Ingredients:
6- 10in Tortillas
1/2 cup of Chopped onion
1- 15oz Can of black beans (rinsed & drained)
1 Can corn (drained)
1 Medium tomato chopped
1/2 cup Salsa
1/4 cup Cilantro

Toppings:
Shredded mexican cheese
Salsa
Sour cream

Directions:

Preheat oven to 425. Coat a baking sheet with nonstick cooking spray, set aside. wrap tortillas in foil, heat in the oven for 5 mins. Meanwhile, for the filling, coat an unheated large skillet over medium heat. Add chopped onion, cook 5 mins or until tender, stirring occasionally. Then add black beans, using a fork or masher, mash beans slightly. Stir in corn, chopped tomato, and salsa. Heat through. stir in cilantro.

To assemble, spoon about 1/2 cup of filling onto each tortilla, just below the center. fold bottom edge of tortilla up & over filling. fold opposite sides in and over filling. Roll up from bottom, if neccesart secure with toothpicks. Place filled tortillas in baking dish, seam side down. Coat top and sides with nonstick cooking spray. Bake for 10-12 minutes or until golden brown and crisp. Apply Toppings and serve!

Serves 6