Cheese and Black Bean Chimichangas

A great dairy treat for special occasions.

• 1 15-ounce can black beans, drained and rinsed
• 1/8 teaspoon salt
• 6 8-inch flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese, or shredded mozzarella and cheddar cheese
• 6 teaspoons Fresh Tomato Salsa
• canola oil for frying/li>

Add salt to washed and drained black beans. Stir. In the lower third of each tortilla, place 1/4 cup black beans, a scant 1/4 cup cheese, and 1 teaspoon salsa. Fold the left and right side of the tortilla toward the middle and roll the tortilla the rest of the way up, away from yourself, until it takes the shape of a buritto.

Heat 1-2 inches of oil in frying pan over medium-high heat. Place chimichangas, seam side down, being careful not to crowd the pan with too many at one time. Fry chimichangas on both sides until they are a light golden brown. Watch them closely as they will cook quickly. You can also deep-fry them using more oil, which is the traditional cooking method.

Optional:

Serve with nacho cheese dip, or melt cheese over them before serving. A great dairy treat for special occasions.

Accompaniments:

Sour cream, guacamole, diced red onions, chopped green onions, fresh tomato salsa, and finely chopped tomatoes.

Serves: 6 as an appetizer or 3 as a light meal