Bean-and-Cheese Chimichangas

Name: Bean-and-Cheese Chimichangas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 5 10-inchs (10-inch) flour tortillas; 4 servings Shredded lettuce; 113 grams cup shredded Monterey Jack cheese; 454 grams refried beans; 79 milliliters salsa; 4 servings Toppings: salsa, Easy Guacamole, sour cream; 1 Tbsp taco seasoning mix; 473 milliliters vegetable oil

Bean-and-Cheese Chimichangas might be a good recipe to expand your main course recipe box. This vegetarian recipe serves 4. One serving contains 568 calories, 20g of protein, and 26g of fat. Head to the store and pick up refried beans, lettuce, toppings: salsa, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a rather inexpensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Stir together first 4 ingredients. Stir in rice, if desired.

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Rice

Place 1/3 cup mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with picks.

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Tortilla

Pour oil into a large skillet; heat to 32

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Cooking Oil

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Frying Pan

Fry, in batches, 4 to 5 minutes on each side or until lightly browned.

Drain on paper towels.

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Paper Towels

Remove picks; arrange on lettuce.

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Lettuce

Serve with toppings and Hominy Ole, if desired.

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Hominy

Note: To serve 4 or 6, double all ingredients, and process as directed. To bake, place on a baking sheet, and coat both sides with cooking spray.

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Cooking Spray

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Baking Sheet

Oven

Bake at 425 for 8 minutes; turn chimichangas, and bake 5 more minutes.

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Oven

Remove picks.

Equipment

Ingredients

Servings:

510-inchs

(10-inch) flour tortillas 4servings

Shredded lettuce 113grams

cup shredded Monterey Jack cheese 454grams

refried beans 79milliliters

salsa 4servings

Toppings: salsa, Easy Guacamole, sour cream 1Tbsp

taco seasoning mix 473milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.