Low-fat Chimichangas

I yanked this yummy recipe from Sunset magazine back in August. I also sub out the guts for whatever I have leftover from an earlier Mexican meal during the week. I've done taco meat and cheese, black bean and cheese (for the kids), or pork barbacoa. It makes a fast meal. You'll need a sauce pan and a baking sheet.

Prep Time: 15 minutes (if doing this recipe for the guts)
Cook Time: 20 minutes

Ingredients:
2 Tbsp Vegetable Oil, divided (I like to use Olive Oil instead)
1 Tbsp Unsalted Butter, melted
1 Poblano Chile, halved, seeded, and sliced
1/2 cup sliced Onion
1 cup cubed Nopales (I couldn't find these, so I omitted)
1/2 tsp Salt
1 cup Shredded Jack or Pepper Jack Cheese
1 cup canned Black Beans, drained and rinsed (I like Bushes)
8 flour tortillas (8 in.), warmed slightly for wrapping
Salsa and Guacamole for dipping

Instructions:

1. Preheat oven to 400 degrees.
2. Mix 1 Tbsp oil with melted butter. Brush onto baking sheet.
3. Heat remaining oil in large frying pan over medium heat.
4. Add chile, onion, nopales, and salt. Stir often until soft and starting to brown, about 5 minutes.
5. Put 2 tbsp each of cheese, beans and veg mix onto tortilla.
6. Fold in sides and roll up like a buritto. Set on baking sheet with seam side down.
7. Fill remaining tortillas and space about 2 in. apart on sheet. Brush remaining butter mixture over chimichangas.
8. Bake for ten minutes.
9. Turn chimichangas and bake for 10 more minutes until brown and crisp.
10. Cut chimichangas in half diagonally and serve.

Calorie count for 2 piece serving: 294! boo yeah.