A childhood favorite, these mini chimis are perfect for a weeknight meal, or they can be made ahead and refrigerated or frozen for a quick and easy snack or lunch.
In a large bowl, combine the beans, rice, and cheese, along with any onions or jalapenos you would like to add inside of your mini chimis. Working one at a time, spritz a bit of water onto an uncooked tortilla. Using a ⅓ cup measuring cup or scoop, place the rice and bean mixture into the center of the uncooked tortilla. Fold the sides of the tortilla into the center until the touch. Press down lightly as you begin to roll the tortilla away from you until it rolls over to meet the far edge. Spritz a little bit of water onto the seam to help it stick. Continue rolling your mini chimis until you have used all of your fillings or tortillas. If you are concerned about them unrolling, you can weave a toothpick into the seam to prevent them from coming apart.