BEAN AND CHEESE CHIMICHANGAS WITH GUACAMOLE

2 cans (16 ounces each) vegetarian refried beans
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2/3 cup chunky salsa
2 teaspoons ground cumin
1/4 cup vegetable oil
8 large flour tortillas
FOR THE GUACAMOLE:
1 large avocado
2 teaspoons lime juice
1/4 teaspoon minced garlic
1/2 teaspoon salt
3 teaspoons salsa
TO SERVE:
Sour cream
Salsa

Preheat the oven to 475 degrees F. Lightly oil a 9x13-inch baking dish.

In a large bowl combine the beans, Cheddar cheese, Monterey Jack cheese, 2/3 cup salsa, and cumin. Mix well; set aside.

In a large skillet heat the vegetable oil over medium heat.

Spoon about 1/2 cup of the bean mixture into the center of a tortilla. Fold up both sides of the tortilla, followed by the top and bottom, and place, seam side down, in the skillet. Fry each side until golden brown, and place in the prepared baking dish. Continue with the remaining tortillas.

Bake for 10 minutes.

TO MAKE THE GUACAMOLE:
Cut the avocado in half and scoop out the pulp into a medium bowl. Mash with a fork. Add the lime juice, garlic, salt, and 3 teaspoons salsa, and mix well.

Serve the chimichangas with guacamole, sour cream, and salsa.

Servings: 8
Source: Vegetarian Cookbook for Cheese Lovers: For Cheese Lovers Tonya Buell