Refried Bean And Cheese Chimichangas - cooking recipe

Ingredients

4 tablespoons vegetable oil, divided
1/4 cup white onion, chopped
1 jalapeno peppers (more or less to taste) or 1 serrano chili, seeded and chopped (more or less to taste)
1 garlic clove, minced
2 cups refried beans (canned or homemade)
1/4 cup water
2 2 cups monterey jack cheese or 2 cups light cheddar cheese, shredded
12 flour tortillas, medium size (sometimes labeled for fajitas)
For Serving
pico de gallo
sour cream
shredded cheese

Preparation

Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
Add chile and garlic; stir about 1 minute.
Add refried beans and water; stir and chop to fully combine, then turn off heat.
Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
Fold in the sides, then continue rolling; flatten slightly with your hand.
Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.