ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

Bean and Cheese Chimichangas
(Chimichangas may be frozen in heavy-duty zip-top plastic bags up to 3 months)

Ingredients

1 (16-ounce) can refried beans

1 cup (4 ounces) shredded Monterey Jack cheese

1/3 cup medium salsa

1 tablespoon taco seasoning mix

1/2 (5-ounce) package yellow rice mix, cooked (optional)

5 (10-inch) flour tortillias

2 cups vegetable oil

Shredded lettuce

Toppings: salsa, Guacamole, sour cream

Directions

Stir together first 4 ingredients. Stir in rice, if desired. Place 1/3 cup mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with picks.

Pour oil into a large skillet; heat to 325-degrees. Fry, in batches, 4 to 5 minutes on each side or until lightly browned. Drain on paper towels. Remove picks; arrange on lettuce. Serve with toppings .

Yield 2 to 4 servings