For the chimichangas fillings keep warm or heat.
Warm wheat flour tortillas, place in a dry pan in aluminum foil in oven or microwave briefly.
Spread with beans and fill with meat, sprinkle with grated cheese if desired.
Roll tortillas tightly, folding in sides to keep filling from spilling out. Pin together with toothpicks.
In plenty of vegetable oil, fry chimichangas on all sides until golden brown.
Place on plates, garnish with salsa, guacamole or crema, serve with rice or salad.
Preparation Tip:
Chimichangas are deep-fried burritos and therefore crispier. Otherwise, there is hardly any difference in taste, but in fat content. This recipe was kindly provided by: www.tacoweb.de
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