FUD® or La Chona® Mexican Style Sour Cream (for drizzling)
1/2 cup FUD® or La Chona® Oaxaca Cheese
2 tablespoons olive oil
1 white onion (small, chopped)
8 large flour tortillas
2 cups of refried pinto beans (can of)
1/2 ounces petite diced tomatoes (cans of)
1 avocado (diced)
1 cup of cilantro (chopped for garnish)
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and sauté for 4-5 minutes, until it is translucent.
Heat your oven to 350ºF. Lay out a tortilla, spread about 1/4 cup of refried beans on the tortilla. Then add a slice of FUD® or La Chona® Panela cheese on the refried beans. Lastly, add about a tablespoon of diced tomatoes. Fold in 2 sides of the tortilla then roll it up burrito style. Repeat this process for your 8 chimichangas.
Arrange the rolled up chimichangas in a baking pan and brush the remaining olive oil over the top. Let bake for 45 minutes, until the tortillas are starting to brown. Then pour the remaining diced tomatoes over the top of the chimichangas and top with the shredded FUD® or La Chona® Oaxaca chesse. Bake for another 15 minutes.
Serve the chimichangas with a generous drizzle of FUD® or La Chona® Mexican Style Sour Cream, the diced avocado and the chopped cilantro.