Bean Chimichangas

I LOVED LOVED LOVED these!!!! my hubby isn't much of a bean fan, at all. So the second time I made them, I used shredded chicken instead of refried beans and,, to me, they weren't as magical (although they were still good). I love that these are so easy and just taste so good! Yum.... I want one right now! 12 tortillas 2 egg whites (I didn't use these) 1 can refried beans 8 oz Velveeta 1/2 can RO*TEL Diced Tomatoes & Chiles 2 TB Vegetable Oil Monterrey Jack Cheese Place beans, RO*TEL, and VELVEETA in a pot and heat until cheese is all melted. Then warm up your tortillas so they are easier to work with. You will then add egg whites to a bowl and mix with whisk. You will add beans to the middle of your tortilla, sprinkle with cheese and then add egg whites all around your beans and fold up. To fold start with one side and fold up an inch and then fold sides and then add more egg white where you make the last fold. Flash-fry chimis by placing in a pan of 2 TB Vegetable oil on medium heat. Heat on both sides for a minute or so. Place fried chimis back onto a pan seam-side down. After finishing flash-frying your chimis, back at 350 for 12-15 minutes.