Rolling “rollos” and chimichangas

You’ve got your Rollos mixture made; now it’s time to roll them up and cook them.

Place one flour tortilla on a cutting board or other clean surface. Put 1/4-1/2 cup of the bean mixture, depending on the size of your tortilla, along one edge. Put a smear of cream cheese on an opposite edge:

I like to throw a small handful of mixed baby greens in there as I start rolling:

To roll, fold the ends opposite the filling and cream cheese sides in about an inch to an inch and a half. Start rolling over the folds beginning with the bean mixture side.

Place your rollos seam-side down in a clean skillet in a little hot oil on medium heat to brown. You can also heat them in the oven for 10 minutes at 300 degrees.

Turn them a few times, carefully, to brown them:

Slice and serve immediately with salsa, sour cream, and guacamole.

¡Buon provecho!