Chimichangas

1 recipe Shredded Beef (or pork)
4 12-inch flour tortillas, warmed
1 can (16 oz.) Rosarita Traditional Refried Beans, warmed
½ cup chopped green onion
vegetable oil
shredded Monterey and/or Cheddar cheese
sour cream
Enchilada Sauce, warmed

Working with one tortilla at a time place 1/4 of the meat, 1/3 cup of the beans and a couple of tablespoons of the green onion in the bottom third of the tortilla. Fold the bottom of the tortilla up over the filling. Then fold over each side. Finally, fold the top down over the filling and secure with toothpicks. Secure tightly!

Now you have a choice, deep-fried or oven baked. If you deep-fry them heat the oil to 365 degrees and fry until golden brown, about 5 minutes. To bake in the oven preheat the oven to 425 degrees. Place the chimichangas on a cookie sheet and brush both sides with vegetable oil. Bake until golden, about 20 minutes, turning every 5 minutes.

To serve pour a pool of Enchilada Sauce on a plate. Place a Chimichanga on the sauce, top with shredded cheese, sour cream, Guacamole and Salsa Con Cuervo Gold.