If necessary, devein and remove shells from shrimp. Chop shrimp into small pieces and sauté in a little oil. Turn burner low and add enough taco seasoning to coat shrimp. Remove from heat when finished cooking.
Heat up pinto beans and steam tortillas in microwave by layering a damp paper towel between tortillas.
Fill tortillas with a scoop of shrimp, beans and cheese and roll using picture I posted.
Heat up ½ inch of oil in a pan big enough for all the chimis to fit in the bottom. Test oil with a little piece of tortilla, when it starts frying immediately, it’s ready.
Place each chimi in oil, seam side down, and swirl each one around a little when you first set it in the pan to keep it from sticking. Slowly turn chimis until they are golden brown and crispy.
Serve hot with sour cream, guacamole and Spanish rice.
*I like to make my chimis with a little of the Spanish rice in them.
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