Bean And Cheese Chimichangas Recipe

• 1 can refried beans - (16 ounce)
• 1 c. shredded Monterey Jack cheese - (4 ounce)
• 1/3 c. medium salsa
• 1 Tbsp. taco seasoning mix
• 1/2 pkt yellow rice mix - (5 ounce pkg) (optional), cooked
• 5 x flour tortillas - (10" dia)
• 2 c. vegetable oil Shredded lettuce Salsa Easy Guacamole (see below) Lowfat sour cream Hominy Ol (see below)

1. Stir together first 4 ingredients.
2. Stir in rice, if you like.
3. Place 1/3 c. mix just below center of each tortilla.
4. Fold opposite sides of tortillas over filling, forming rectangles; secure with picks.
5. (Chimichangas may be frzn in heavy-duty zip-top plastic bags up to 3 months.)
6. Pour oil into a large skillet; heat to 325 degrees.
7. Fry, in batches, 4 to 5 min on each side or possibly till lightly browned.
8. Drain on paper towels.
9. Remove picks; arrange on lettuce.
10. Serve with toppings and Hominy Ole, if you like.
11. Easy Guacamole: Mash 1 large avocado.
12. Stir in 1 small chopped garlic clove, 3 Tbsp.
13. salsa, 2 tsp.
14. lime juice, and 1/4 tsp.
15. salt.
16. Hominy Ole: Stir together 2 (15.5-oz) cans golden brown hominy, liquid removed; 1 (12-oz) jar salsa; 3 c. (12 ounces) shredded sharp Cheddar cheese; and 1/4 tsp.
17. pepper.
18. Spoon into a lightly greased 8-inch square baking dish.
19. Bake at 350 degrees for 30 min.
20. This recipe yields 2 or possibly 4 servings.
21. To serve 4 or possibly 6, double all ingredients, and proceed as directed.
22. Comments: To bake, place on a baking sheet, and coat both sides with cooking spray.
23. Bake at 425 degrees for 8 min; turn chimichangas, and bake 5 more min.
24. Remove picks.

beans, shredded monterey jack cheese, salsa, taco seasoning mix, yellow rice, flour tortillas, vegetable oil

Taken from cookeatshare.com/recipes/bean-and-cheese-chimichangas-80852 (may not work)