Bean-and-Cheese Chimichangas

Ingredients

• 5 10-inch flour tortillas ()
• 4 servings lettuce shredded
• 4 ounces monterrey jack cheese shredded
• 16 ounce refried beans canned
• 0.3 cup salsa 
• 4 servings toppings: salsa sour
• 1 tablespoon taco seasoning 
• 2 cups vegetable oil 

Equipment

• frying pan
• baking sheet
• paper towels
• oven

Directions

1. Stir together first 4 ingredients. Stir in rice, if desired.
2. Place 1/3 cup mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with picks.
3. Pour oil into a large skillet; heat to 32
4. Fry, in batches, 4 to 5 minutes on each side or until lightly browned.
5. Drain on paper towels.
6. Remove picks; arrange on lettuce.
7. Serve with toppings and Hominy Ole, if desired.
8. Note: To serve 4 or 6, double all ingredients, and process as directed. To bake, place on a baking sheet, and coat both sides with cooking spray.
9. Bake at 425 for 8 minutes; turn chimichangas, and bake 5 more minutes.
10. Remove picks.