Instructions: Heat 2 tablespoons of the canola or olive oil in a medium-size skillet or saucepan. Add the garlic and cumin and cook, stirring, until the oil smells fragrant, about 2 minutes. Add the beans and tomatoes and cook until heated through, about 10 minutes. Using a potato masher, mash the beans. Then stir with a wooden spoon to make a fairly smooth mixture. Stir in the chipotle en adobo and season to taste with salt and pepper.

Prepare a medium-low fire on the grill.

Heat 1 flour tortilla directly over a gas burner or in a dry skillet over medium-high heat, turning to warm both sides. Sprinkle about 1/4 cup of the Monterey Jack in a line across the center of the tortilla. Spread about 1/3 cup cup of the beans on top. Sprinkle with the cilantro. Fold in the sides and roll up the tortilla to enclose the filling. Place on a baking sheet, seam-side down. Repeat with remaining tortillas. Brush the tortillas with the remaining 1 tablespoon of oil.

Transfer the tortillas, seam-side down, to the grill, and grill, turning occasionally, until heated through and browned, about 15 to 20 minutes.

Serve hot, passing salsa on the side.

This recipe yields 4 to 8 servings.

Comments: Traditionally, chimichangas are deep-fried or pan-fried burritos. But theres no need for frying when the heat of the grill can brown the tortilla and give it a lovely crispy texture. A spoonful of chipotle en adobo gives the black beans a special smoky flavor. Chimichangas should be cooked over a low fire. If you like, keep the fire hot for grilling potatoes or corn as an accompaniment, and grill the chimichangas off to the side, away from the intense heat.

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