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Ingredientes
- 2 x 16 ounce. cans refried beans
- 2 c. cheddar or possibly Monterey jack cheese, grated
- 2/3 c. salsa
- 2 tsp grnd cumin Or possibly 2 tbsp. taco seasoning
- 1 pkt prepared Spanish rice, (optional)
- 10 lrg flour tortillas
- 1 lrg avocado
- 2 tsp lime juice
- 1/4 tsp garlic, chopped
- 1/2 tsp salt
- 3 Tbsp. salsa oil for frying, (optional) lowfat sour cream for topping
Direcciones
- Preheat oven to 475. Combine beans, cheese, 2/3 c. salsa, and cumin or possibly taco seasoning. Mix well.
- Spoon about 1/3 to 1/2 c. of the bean mix into the center of a tortilla and add in about 1/4 c. of prepared Spanish rice, if using. Fold up tortilla envelope fashion. Repeat with each tortilla. If frying, place tortillas seam side down in preheated oil and fry on each side till browned. After frying, bake in oven about 10 mins. If not frying, bake about 15 min.
- While baking, peel and cut avocado, place in small bowl and mash with a fork. Add in lime juice, garlic, salt, and 3 tbsp. salsa and mix well.
- Serve chimichangas with guacamole, lowfat sour cream, and salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 10 servings | |
| Calories 170 | |
| Calories from Fat 96 | 56% |
| Total Fat 10.86g | 14% |
| Saturated Fat 5.97g | 24% |
| Trans Fat 0.01g | |
| Cholesterol 28mg | 9% |
| Sodium 548mg | 23% |
| Potassium 275mg | 8% |
| Total Carbs 9.35g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.43g | 0% |
| Protein 9.49g | 15% |
