1. Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes. 2. Add chile and garlic; stir about 1 minute. 3. Add refried beans and water; stir and chop to fully combine, then turn off heat. 4. Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side. 5. Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up. 6. Fold in the sides, then continue rolling; flatten slightly with your hand. 7. Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side. 8. Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose. ---------------------------------------------------------------------------
Nutrition
Ingredients
