Refried Bean And Cheese Chimichangas

• 4 tablespoons vegetable oil, divided
• 1/4 cup white onion, chopped
• 1 jalapeno peppers (more or less to taste) or 1 serrano chili, seeded and chopped (more or less to taste)
• 1 garlic clove, minced
• 2 cups refried beans (canned or homemade)
• 1/4 cup water
• 2 2 cups monterey jack cheese or 2 cups light cheddar cheese, shredded
• 12 flour tortillas, medium size (sometimes labeled for fajitas)
• For Serving
• pico de gallo
• sour cream
• shredded cheese

1. Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
2. Add chile and garlic; stir about 1 minute.
3. Add refried beans and water; stir and chop to fully combine, then turn off heat.
4. Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
5. Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
6. Fold in the sides, then continue rolling; flatten slightly with your hand.
7. Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
8. Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.

vegetable oil, white onion, peppers, garlic, beans, water, cheese, flour tortillas, pico de gallo, sour cream, cheese

Taken from www.food.com/recipe/refried-bean-and-cheese-chimichangas-486394 (may not work)