Refried Bean Chimichanga
1 can vegetarian refried beans
1 can black olives
1 tablespoon vegan sugar
1/4 medium onion
2 tablespoons salsa
1 cup canola oil
2 flour tortillas
1/2 cup grated non-dairy cheese
Start by cooking refried beans on low heat in a medium pot.
In a small pan, place 1/2 cup of cooking oil and sliced onion. Simmer onions until almost clear and spoon vegan sugar over onions. The sugar will carmelize on the onions giving them a sweet taste (secret hint for any dish using onions).
Remove onions from the oil and place in beans.
Add other 1/2 cup of oil to pan and heat for frying process.
Spoon bean and onion mixture onto 2 flour tortillas.
Wrap tightly and place in hot oil. Fry tortillas until golden brown.
Remove from oil and garnish with black olives, grated cheese, and salsa.