| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Spanish |
Beans & ric, Main dishes |
10 |
servings |
INGREDIENTS
| 2 |
cn |
(16 oz) refried beans |
| 2 |
c |
Cheddar or Monterey jack cheese; grated |
| 2/3 |
c |
Salsa |
| 2 |
ts |
Ground cumin OR 2 tbsp. taco seasoning |
| 1 |
pk |
Prepared Spanish rice; (optional) |
| 10 |
lg |
Flour tortillas |
| 1 |
lg |
Avocado |
| 2 |
ts |
Lime juice |
| 1/4 |
ts |
Garlic; minced |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Salsa |
|
|
Oil for frying; (optional) |
|
|
Sour cream for topping |
INSTRUCTIONS
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.
Posted to MasterCook Digest by "Karen C. Greenlee"
<greenlee@Bellsouth.net> on Dec 16, 1998, converted by MM_Buster
v2.0l.
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