Baked Chimichangas (Pork)

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.