Bean & Rice Chimichangas
Serves 12
Directions
- 1Microwave the rice for 90 seconds per pouch and the beans for 60 seconds until hot.
- 2Mix the rice and beans together in a bowl with a splash of milk until the filling is creamy.
- 3Spoon the filling onto each flour tortilla and roll into burritos.
- 4To cook, either toast the burritos in a dry skillet over medium heat until golden on both sides or shallow-fry in a pan with a bit of oil until crisp and golden.
Ingredients
- 2 pouch Mexican-style rice
- 1 pouch refried black beans
- 1 splash milk
- 12 whole flour tortilla
- for frying oil (optional)
- for serving salsa (optional)
- for serving sour cream (optional)
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