Refried Bean and Cheese Chimichangas

By MelanieAnn

Ingredients

• 4 tablespoons vegetable oil, divided
• 1/4 cup white onion, chopped
• 1 jalapeno or serrano chile, seeded and chopped
• 1 clove garlic, minced
• 2 cups refried beans
• 1/4 cup water
• 2 cups Monterey Jack or cheddar cheese, shredded
• 12 corn tortillas, medium size
• Salsa of your choice

Details

Servings 6

Preparation

Step 1

Pour 2 tablespoons of oil into a medium-sized skillet set over medium heat. Once hot, add the onion and let it cook 4 to 5 minutes, until softened and translucent. Add the chile, give it a couple of stirs and add the garlic. Cook until fragrant, about 15 to 30 seconds more. Incorporate refried beans along with 1/4 cup water and mix well. Let it cook and seaon for a couple of minutes as you mash it all together. Turn off the heat.

In a skillet set over medium-low heat, heat flour tortillas one at a time, about 15 seconds on each side to soften so they won't break when folded. Add about 2 tablespoons each of refried beans and cheese near the edge of the tortilla, one at a time. Begin rolling as if making a chubby taco. After the first fold, tuck in both edges of the tortilla continuing to roll to make a thick bundle. Flatten a bit with your hand.

Reheat remaining oil in the same saute pan over medium-low heat. Place chimichangas in batches and cook for about 3 to 4 minutes on each side, until they achieve a lightly browned crust on both sides. You may also use more oil and deep-fry them over medium heat for less time.