Vegetarian Chimichanga and Avocado Dip

Ingredients:
1 can of S&W black beans
2 cups of uncooked rice
cheese
2 avocado per one roma tomato
tortillas
Canolla oil
sour cream (optional)
lime (optional)
lettuce (wedged/ optional)
(Serves 2-4 people)

Chimichanga:
1. Cook the 2 cups of rice.
2. Heat up the can of beans.
3. Drain the beans.
4. Grate some cheese.
5. Heat up a frying pan with about 1/2-1" oil in the bottom at medium to medium high heat.
6. Place beans, cheese, and rice in the tortilla.
8. Fold it like a burrito.
9. Put it in the pan with the flappy (?) side down.
10. Let it fry for about 1-2 minutes.
11. Flip it over with a spatula, and let the other side fry until it also is golden brown.

Dip/ Toppings:
1. Mash up 2 avocados per every roma tomato you add.
2. Cut the tomato into cubes.
3. Mix the mashed avocado with the tomato cubes.
4. (Optional) Add lime juice to make it taste zesty.
5. Place on the side of the chimichanga with sour cream, lettuce, and maybe even cilantro.

This meal is really easy to make (and pretty cheap), and you could substitute shredded chicken in for the beans if you want to make a more expensive and traditional style of this meal. Hope you like it! I also just tried this with hamburger. It was okay. The beans were better.