Kat's
Bean & Cheese Chimichangos
2 16 oz. cans refried beans
2 cups cheddar or Monterey jack cheese -- grated
2/3 cup salsa
2 teaspoons ground cumin OR 2 tbsp. taco seasoning
1 pkg prepared Spanish rice (optional)
10 large flour tortillas
1 large avocado
2 teaspoons lime juice
1/4 teaspoon garlic -- minced
Salt & pepper
3 tablespoons salsa
oil for frying (optional)
sour cream for topping
Preheat oven to 475. Combine beans, cheese, 2/3 cup salsa, and cumin or taco
seasoning. Mix well. Spoon about 1/3 to 1/2 cup of the bean mixture into the
center of a tortilla and add about 1/4 cup of prepared Spanish rice, if using.
Fold up tortilla envelope fashion. Repeat with each tortilla. If frying, place
tortillas seam side down in preheated oil and fry on each side until browned.
After frying, bake in oven about 10 mins. If not frying, bake about 15
minutes.
While baking, peel and cut avocado, place in small bowl and mash with a fo
rk. Add lime juice, garlic, salt, and 3 tbsp. salsa and mix well. Serve
chimichangas with guacamole, sour cream, and salsa.
We should be lenient in our judgment, because often the mistakes
of others would have been ours had we had the opportunity to make them.