Refried Bean and Cheese Chimichangas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are meatless chimichangas. This recipe comes from Pati Jinich of Pati's Mexican Table on PBS. Ingredients:
4 tablespoons vegetable oil, divided |
1/4 cup white onion, chopped |
1 jalapeno peppers (more or less to taste) or 1 serrano chili, seeded and chopped (more or less to taste) |
1 garlic clove, minced |
2 cups refried beans (canned or homemade) |
1/4 cup water |
2 cups manchego cheese or 2 cups chihuahua cheese or 2 cups monterey jack cheese or 2 cups light cheddar cheese, shredded |
12 flour tortillas, medium size (sometimes labeled for fajitas) |
pico de gallo |
sour cream |
shredded cheese |
Directions:
1. Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
2. Add chile and garlic; stir about 1 minute.
3. Add refried beans and water; stir and chop to fully combine, then turn off heat.
4. Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
5. Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
6. Fold in the sides, then continue rolling; flatten slightly with your hand.
7. Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
8. Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.
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