Oven Chimichangas (makes 16 large chimichangas)

·         5 C cooked brown rice

·         3 (15 ounce) cans black beans, rinsed and drained

·         2 (15.5 ounce) cans pinto beans, rinsed and drained

·         1 (10 ounce) can whole kernel corn

·         1 cup salsa

·         1 red pepper, finely diced

·         1 bunch green onions, finely diced

·         2 Tbsp. cumin

·         1 Tbsp. oregano

·         1 bunch cilantro, chopped

·         flour tortillas (whole wheat works well)

Cook rice as directed. In a large bowl, combine the rest of the ingredients (through cilantro). Mix well. Add rice and mix again. Depending on the size of tortilla, put 1/2-1 cup of the filling in each tortilla and fold up. Place seam side down on baking sheet sprayed with Pam. Spritz some spray butter or Pam on top of each to help them get crispier. Bake for 20-25 minutes at 400F, until golden. 

You can freeze them after they are baked and then use them later for quick lunches or dinners!

What I do, is bake them for 20 minutes, then top with cheddar cheese and bake until the cheese melts. 

Jared loves it with sour cream, fresh tomatoes, cilantro, avocadoes, or salsa on top.

Source: Emily