Makes 20 chimichangas
- 2 lbs. pork
- 1 packet taco seasoning
- 1 can re fried beans
- 2 C shredded cheddar cheese
- 20 wheat tortillas
- 1/4 C butter, melted
Place pork in a slow cooker. Add enough water to cover the pork.
Cook on low for 6-8 hours, or on high for 3-5 hours. Once the meat is nice and tender, transfer to a large mixing bowl, then shred.
Add taco seasoning, re-fried beans, and cheese. Mix well.
Preheat oven to 375.
Scoop approximately 1/2 C of the meat mixture onto the tortilla.
Fold in the sides, then the top and bottom.
[There are a few ways to fold a chimichanga. Just make sure the folds are facing down.]
Place butter in a shallow bowl, then melt in the microwave.
Coat each chimichaga with butter. [Making sure the folds are kept together.]
Place on a baking sheet. [Folds facing down.] Bake for 15 minutes.
Turn chimichanags over, then bake another 15 minutes.