Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Bean & Cheese Chimichangas w/Guacamole




Source of Recipe


Internet


List of Ingredients




2 cans (16 ounces each) vegetarian refried beans
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2/3 cup chunky salsa
2 teaspoons ground cumin
1/4 cup vegetable oil
8 large flour tortillas

GUACAMOLE:
1 large avocado
2 teaspoons lime juice
1/4 teaspoon minced garlic
1/2 teaspoon salt
3 teaspoons salsa

TO SERVE:
Sour cream
Salsa


Recipe



Preheat the oven to 475 degrees F. Lightly oil a 9x13-inch baking dish.

In a large bowl combine the beans, Cheddar cheese, Monterey Jack cheese, 2/3 cup salsa, and cumin. Mix well; set aside.

In a large skillet heat the vegetable oil over medium heat.

Spoon about 1/2 cup of the bean mixture into the center of a tortilla. Fold up both sides of the tortilla, followed by the top and bottom, and place, seam side down, in the skillet. Fry each side until golden brown, and place in the prepared baking dish. Continue with the remaining tortillas.

Bake for 10 minutes.

TO MAKE THE GUACAMOLE:
Cut the avocado in half and scoop out the pulp into a medium bowl. Mash with a fork. Add the lime juice, garlic, salt, and 3 teaspoons salsa, and mix well.

Serve the chimichangas with guacamole, sour cream, and salsa.

Servings: 8