BAKED VEGETARIAN CHIMICHANGAS

1/2 cup chopped onions
6 cloves garlic, minced
1 tablespoon olive oil
1 (7 ounce) can chopped green chilies
1 (16 ounce) vegetarian refried beans
1 1/2 cups of your favorite salsa
2 cups cooked brown rice
1 (16 ounce) can black beans, rinsed and drained
1/2 teaspoon salt
2 teaspoons chili powder
2 teaspoons powdered cumin
3 tablespoons sour cream
1 1/2 cups grated colby jack cheese


8-10 large burrito size tortillas or 12-14 medium size
flour tortillas (I like the uncooked flour tortillas the best)
olive oil
cheese, sour cream, lettuce, tomatoes, and avocado for
garnish, as desired



1. Saute onion and garlic in olive oil until onion is soft. Add green
chilies, flatten mixture in bottom of pan and saute without stirring
until onions begin to caramelize a little, remove from heat.
2. In a large bowl, mix remaining ingredients. Add onion mixture.
3. Depending on size of tortilla, place 1/2 to 1 cup filling on each
tortilla. Fold the bottom over the filling, fold the sides in, then
carefully fold it over to close. Brush each chimichanga with olive
oil.
4. Place chimichangas on a cookie sheet and bake for 15 minutes at 400 degrees.
5. Add cheese, sour cream, guacamole, and tomatoes, and enjoy!