Ingredients
2 cups shredded pepper jack cheese1 can (15 ounces) black beans, rinsed and drained1 cup sour cream1 cup shredded Colby-Monterey Jack cheese1 can (4 ounces) chopped green chiles2 teaspoons ground cumin1 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon crushed red pepper flakes2 cups shredded cooked roast beef1 package (16 ounces) egg roll wrappersOil for deep-fat fryingGuacamole, optional
Preparation
In a large bowl, combine first 9 ingredients. Stir in cooked beef.
Place 1/4 cup filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve warm with guacamole if desired.
