REFRIED BEAN AND CHEESE CHIMICHANGAS
4 tbsp olive oil, divided
1/4 cup white onion, chopped
1 garlic clove, minced
2 cups refried beans
1/4 cup water
2 cups Mexican Manchego, Chihuahua, Monterey jack or light chedder, shredded
12 flour tortillas (whole wheat or gluten free work, too) medium size
Salsa of your choice (we used home made from our garden)
Pour 2 tablespoons of oil into a medium sized skillet set over medium heat. Once hot, add the onion and let it cook 4 to 5 minutes, until softened and translucent. Add the garlic. Cook until fragrant, about 15 to 30 seconds more. Incorporate refried beans along with 1/4 cup water and mix well. Let it cook and season for a couple minutes as you mash it all together. Turn off the heat.Cover tortillas with a wet paper towel and heat flour tortillas on a plate for about 40 seconds to soften so they won't break when folded. Add about 2 heaping tablespoons each of refried beans and cheese near the edge of the tortilla, one at a time. Begin rolling as if making a chubby taco, after the first fold, tuck in both edges of the tortilla, continuing to roll to make a thick bundle. Flatten a bit with your hand.
Reheat remaining oil in the same saute pan over medium-low heat. Place chimichangas in batches (seam side down) and cook for about 3 to 4 minutes on each side, until they achieve a lightly browned crust on both sides. You may also use more oil and deep-fry them over medium heat for less time, but I like the first option more...or you could even place them on a baking sheet and bake until lightly browned reducing the amount of oil used.
Serve with the salsa of your choice, lettuce, and sour cream if you wish.