Ingredients
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4 tablespoons vegetable oil, divided
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1/4 cup white onion, chopped
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2 cups refried beans (canned or homemade)
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1/4 cup water
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2 cups monterey jack cheese or 2 cups light cheddar cheese, shredded
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12 flour tortillas, medium size (sometimes labeled for fajitas)
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pico de gallo
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sour cream
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1 garlic clove, minced
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1 jalapeno peppers (more or less to taste) or 1 serrano chili, seeded and chopped (more or less to taste)
Instructions
- Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
- Add chile and garlic; stir about 1 minute.
- Add refried beans and water; stir and chop to fully combine, then turn off heat.
- Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
- Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
- Fold in the sides, then continue rolling; flatten slightly with your hand.
- Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
- Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.