My husband and father-in-law both love chimichangas, which are essentially deep-fried burritos. I really don't like making anything deep-fried because it's messy and smelly. Maybe one day if I have a fryer I'll change my mind. Anyway, to save the mess and some calories, I bake my chimis. And you know what? They are just as good.
The recipe calls for a can of chili beans. This is not the same as chili with beans. Here is an example of what I mean:
It's essentially pinto beans in a flavored sauce. I'm pretty sure most brands make a version.
BEEF AND BEAN CHIMICHANGAS
2-3 lb. beef roast
1 Tbsp. olive oil
salt & pepper
1/2 cup water
1 (15 oz) can chili beans
1 (4 oz) can diced green chilies
1 tsp. cumin
1 tsp. chili powder
10 (burrito size) flour tortillas
2 cups shredded Monterey Jack
3-4 Tbsp. butter, melted
Sprinkle roast with salt and pepper. Heat oil in a skillet over med-high heat and brown roast on both sides. Pour 1/2 cup water in a slow cooker and add roast; cook on low for 8-9 hours.
Preheat oven to 350 degrees. Remove roast from slow cooker and shred. In a medium bowl, combine beef, 1/4 cup drippings from slow cooker, beans (with sauce), chilies, cumin, and chili powder.
To assemble chimis: Scoop about a heaping 1/2 cup of beef mixture onto a tortilla. Sprinkle with cheese and roll up burrito style. Place seam side down on a foil lined jelly roll pan. Repeat with remaining tortillas. Brush chimis with melted butter and bake for 25-30 minutes or until light golden brown. Serve with toppings.