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Bean Chimichangas

6 large flour tortillas
12 tablespoons refried beans
6 tablespoons green chiles, roasted, peeled, seeded and chopped
12 tablespoons Longhorn cheese, grated
1 cup sour cream
12 tablespoons guacamole
Salsa
Lettuce, shredded
1 cup tomatoes, peeled and chopped

Warm tortillas. In a saucepan, heat beans and chiles. Spread refried beans in center of each warm tortilla; spread refried beans and chile, then sprinkle with cheese. Fold edges of tortilla to the center, overlapping edges. Place seam side down on a warmed serving plate. Top with sour cream, then guacamole, then spoon salsa over the ends. Garnish with lettuce and tomatoes.

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