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Title: Bean And Cheese Chimichangas With Guacamole
Yield: 10 Servings

Ingredients

      2 cn old el paso refried beans;
           -(14 oz each)
      2 c  fat-free cheddar cheese; or
           -monteray grated
    2/3 c  salsa
      2 ts ground cumin; or 2tbsp taco
           -season
      2 c  cooked rice
     10 lg flour tortillas
      1 lg avocado
      2 ts lime juice
    1/4 ts garlic; minced
    1/2 ts salt
      3 tb salsa
           oil for frying (optional)
           fat free sour cream for
           -topping

Instructions

Preheat oven to 475. Combine beans, cheese, 2/3 cup salsa, and cumin or
taco seasoning. Mix well. Spoon about 1/3 to 1/2 cup of the bean mixture
into the center of a tortilla and add about 1/4 cup of prepared Spanish
rice, if using. Fold up tortilla envelope fashion. Repeat with each
tortilla. If frying, place tortillas seam side down in preheated oil and
fry on each side until browned. After frying, bake in oven about 10 mins.
If not frying, bake about 15
minutes. While baking, peel and cut avocado, place in small bowl and mash
with a fork. Add lime juice, garlic, salt, and 3 tbsp. salsa and mix
well. Serve chimichangas with guacamole, sour cream, and salsa.

Makes 10 servings.

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NOTES : Per serving: 314 cal, 13.4g fat, 2.3g fibre, 434mg sodium
Per serving with fat free cheddar: 255.1 cal, 5.9g fat, 2.3g fibre, 472mg
sodium

Per serving: 7.44 points
Per serving with fat free cheddar: 5.63 points

Preparation Time: 0:00

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