Chimichangas

My mexican food cravings have not subsided. After the fun of making mini cheese enchiladas and refried bean cupcakes, I decided I wanted to try little bean burritos. I gave them a go in the oven, but felt they were really missing something...they needed to be crisped up in a pan to make them really yummy - at which point they became a little more like chimichangas. Anyway, below is the recipe, with some modifications that I made after trying them once.

Bean Chimichangas

• Wonton wrappers
• Fat-free refried beans (recommend you get some that are a little on the runnier side. Ortega or Rosarita work well. Trader Joe's do NOT)
• Low-fat mexican cheese blend
• Olive oil
• Greek yogurt and/or avocado as garnish

Directions:

• Heat refried beans in the microwave
• Place wonton wrappers on a plate
• Put 1 tbsp of heated refried beans on wrapper (the wrappers won't be in the pan long enough to heat cold beans)
• Top with cheese
• Add any desired spices (I used chipotle spice and some Tapatio hot sauce)
• Fold wonton wrapper in half and "seal" by dipping your fingers in water and getting the area of the fold a little wet so it sticks
• Heat a skillet with olive oil - just enough that the wonton wrappers can soak some up and crisp up
• Place wontons in the pan and for 1-2 mins each side or until they get crisp and lightly brown
• Serve with greek yogurt and avocado