Made this for dinner last night... very tasty and simple to do. I did add a little ground cumin and cayenne pepper to the beans along with the jalapeño and some minced onion. Once made, I topped them with some green salsa and a dollop of sour cream. Will definitely be making these again as it helps to jazz up a plain bean and cheese burrito. Made and reviewed for the August 2013 AUS/NZ Recipe Swap.
We are a Mexican food loving family and this hit the spot. Great to have another dish in the rotation; I mixed cheddar and mozzarella for the cheese and otherwise followed the recipe. Easy to prepare and put together. It would also be an easy meal to prep in advance.I served with salsa, guacamole and salsa, plus some leftover beans and shredded cheese.
This was a family effort: LL and DS made the chimis, DH and DD each set up a plate to photograph (hence two views) and we all enjoyed them. We used a blend of Monterey Jack and Cheddar cheeses. Flavor was terrific; soft filling and tough tortilla required a steak knife and fork to cut gracefully; served with sour cream and pico de gallo, looked festive on the plate.