Refried Bean Chimichangas
2 tablespoons lard or vegetable oil
4 cups refried beans
1/4 cup water
1 1/2 cups grated Chihuahua or mild Cheddar cheese
1 (4 ounce) can green chiles, drained
8 (12-inch) flour tortillas
Shredded lettuce or cabbage
Heat lard or oil in heavy pan large enough to hold beans. Spoon beans in with a little water to stir easily, but not too thin. Beans must be thick.
Stir in cheese and cook until melted through beans. Add green chiles.
Place tortillas, warmed in oven so they fold easily without cracking, on counter top. Center 1/2 cup of beans on each. Fold top and bottom edges in, roll over, and tuck ends in.
Heat oil and fry chimichangas until speckled.
Drain on paper towels.
Garnish with lettuce or cabbage and salsa.
Southwestern Chimichanga Recipes