Chili Tortilla Roll Ups

In a medium pot, heat Canola Oil (1 1/2 Tbsp) over medium heat. Add White Onion (1/2 cup) and Green Bell Pepper (1/2 cup) and sauté for 2 minutes.

Stir in Garlic (2 cloves), Chili Powder (3 1/2 Tbsp), Ground Cumin (1 tsp) and Chipotle Chili Powder (1/4 tsp), and continue to cook for 1 minute.

Add Lean Ground Beef (13 oz) and cook until beef is browned, stirring occasionally and breaking apart the chunks.

Stir in Beans in Tomato Sauce (1 can), GOYA® Black Beans (3/4 cup), Tomato Paste (4 Tbsp), and Kosher Salt (1 tsp) and allow to simmer uncovered for 10-15 minutes to meld flavors. Chili should be relatively thick, but add a tablespoon or two of water if needed.

Place one of the 6-Inch Flour Tortillas (20) on a flat surface and spread with approximately 3 Tbsp of chili, leaving a 1-inch border around. Top with 1 tablespoon of the Cheddar Cheese (1 1/4 cups).

Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2 inch and continue to roll forward, enclosing all the chili in a tubular shape.

Using a 2-inch skillet or shallow pot, add enough Canola Oil (as needed) to fill the pot with 1 inch of oil. Heat over medium until hot.

Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes.

Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa, and sour cream if desired.