Dinner Tonight: Rice and Bean Chimichanga Recipe

Ingredients (11)

• 2 tablespoons vegetable oil, plus more for frying
• 2 tablespoons flour
• 4 tablespoons red chile powder
• 2 cups chicken stock
• 1 garlic clove, minced
• 2 12-inch flour tortillas, warmed on a griddle
• 1 cup cooked rice
• 1 cup pinto beans, cooked
• Salt
• Grated Monterey Jack
• Sour cream