Oven Baked Chicken Chimichangas

contributed by Marcia Curtis Bailey
¾ c vegetable oil
1 onion chopped fine
1 16oz can black beans drained and rinsed
1 c cooked rice
…3 c cooked chicken shredded
2 t minced canned chipotle chilies in adobo (pretty spicy adjust accordingly)
1 c grated Mexican cheese blend
½ c finely chopped fresh cilantro
Salt and Pepper
6 Large 10” burrito size tortillas

Placed a rimmed baking sheet in the oven and heat the oven to 450º. Heat 2 tablespoons of oil in a large skillet over medium high heat. Cook onion until softened. Stir in beans, rice, chicken and chipotle chilies. Cook until heated through. Take off heat and stir in cheese and cilantro. Season with salt and pepper to taste. Warm tortillas in the microwave until pliable about 1 minute. Top warm tortillas with the chicken mixture leaving a 2 inch border on the bottom. Fold in sides and roll up tightly. Brush wrapped tortillas with remaining oil and arrange seam side down on the preheated baking sheet. Bake until crisp and golden. 8 to 10 minutes.
I serve with shredded lettuce sour cream guacamole and salsa on top.

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