Chimichangas

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* Exported from MasterCook *

 

Bean & Cheese Chimichangas w/Guacamole

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Beans Mexican/Southwestern

Rice Quick & Easy

 

Amount Measure Ingredient -- Preparation Method

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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

1/2 teaspoon salt

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

fork. Add lime juice, garlic, salt, and 3 tbsp. salsa and mix well.

Serve chimichangas with guacamole, sour cream, and salsa.

 

 

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* Exported from MasterCook *

 

Baked Chimichangas

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

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1 29 oz can pinto beans -- rinsed & drained

1 4 oz can sliced ripe olives -- drained

1 7 oz can diced green chiles -- drained

1 cup prepared coleslaw mix with carrots

1 cup shredded sharp cheddar cheese

1 1/4 cups salsa

6 10-inch flour tortillas

salsa, sour cream, green onions

 

In a bowl, combine beans, olives, chiles, coleslaw mix, cheese, and 1 cup

of the salsa. Wrap the tortillas in a cloth towel and microwave on high about 1

1/2 mins. until hot and pliable. Lay tortillas flat. Spread each with 1/6 of

bean mixture in a band near edge. Fold over sides and roll up tightly to

enclose.

Place bundles seam side down on a lightly oiled 12x15 " baking sheet. Bake

at 425 degrees F until crisp and brown, about 15 minutes.

Top each chimichanga with additional salsa, sour cream, and green onions.

 

 

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