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Bean-and-Cheese Chimichangas

Source of Recipe


Southern Living



List of Ingredients



• 1 (16-ounce) can refried beans
  
• 1 cup (4 ounces) shredded Monterey Jack cheese
  
• 1/3 cup medium salsa
  
• 1 Tbsp taco seasoning
  
• ½ (5-ounce) package yellow rice mix, cooked (optional)
  
• 5 (10-inch) flour tortillas
  
• 2 cups vegetable oil
  
• Shredded lettuce
  
• Toppings: salsa, guacamole, sour cream
  






Instructions



1. Stir together first 4 ingredients. Stir in rice, if desired.
   
   
2. Place 1/3 cup mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with wooden picks.
   
   
3. Pour oil into a large skillet, and heat to 325° F. Fry chimichangas, in batches, 4 to 5 minutes on each side or until lightly browned. Drain on paper towels. Remove wooden picks, and arrange chimichangas on lettuce. Serve with toppings.
   
   Makes 2 servings.
   
   
   Prep: 10 minutes
   Fry: 20 minutes