I- Man Chimichangas

By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys
A chimichanga is really just a burrito sandwich that you pick up and eat with your hands. Serve these with a green salad for a delicious meal. The beans can be cooked in advance and stored tightly covered in the refridgerator for several days.

I recommend using all organic non GMO ingredients.

Preparation time: 10 minutes

Ingredients:
3      Cups dried pinto beans
4      Cups grated soy cheddar cheese or cheddar cheese
1      Cup salsa
2      Tablespoons fresh lime juice
1/2   Teaspoon freshly ground black pepper
2      Cups sunflower oil
6      8-inch spelt flower tortillas
 

Cooking time: 10 minutes

Directions:
Place the beans in a large pot with enough water to cover by 1 inch and bring to a boil over high heat.Turn off the heat and let the pot stand, covered, for 1 hour. Rinse the beans, return to the pot and cover with fresh water; bring to a boil and cook stirring often, 1 to 2 hours, until the beans are tender. Drain, mash, and transfer them to a mixing bowl. Add the cheese, salsa, lime juice, pepper, and salt; mix well. 

Lay the tortillas on a sheet pan and spread the bean mixture evenly on top, about 1/4 inch thick. For each tortilla, fold in the 2 opposite ends, then roll up to form a burrito.

Heat the oil in a large heavy pan. When the oil is shimmering add the burritos seam side down. When golden on one side, after about 5 minutes, use tongs to turn them and brown the other side, about 3-5 minutes. Do this in batches if necessary, returning the burritos to the sheet pan when they're done. Keep them warm in a 200 degree oven.

Makes 6 Chimichangas

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.