Mini Beef Chimichangas

• 2 cups shredded pepper jack cheese
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup sour cream
• 1 cup shredded Colby-Monterey Jack cheese
• 1 can (4 ounces) chopped green chiles
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 2 cups shredded cooked roast beef
• 1 package (16 ounces) egg roll wrappers
• Oil for deep-fat frying
• Guacamole, optional

1. In a large bowl, combine first 9 ingredients. Stir in cooked beef.
2. Place 1/4 cup filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
3. In an electric skillet or deep fryer, heat oil to 375u0b0. Fry chimichangas in batches until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve warm with guacamole if desired.

pepper, black beans, sour cream, cheese, green chiles, ground cumin, salt, garlic, red pepper, beef, egg roll wrappers

Taken from www.tasteofhome.com/recipes/mini-beef-chimichangas/ (may not work)