This is a fairly new recipe for us. I tried it for the first time a few weeks ago and we’ve had it twice since then. It’s really easy to make (I put it all together during lunch one day) and doesn’t take long to cook. You can make the chimichanga’s and prepare all the Mexican side dishes like rice and beans if you want, you can just eat it with chips and salsa, or you can serve them with other sides.
Black Bean Chimichangas
1 8.8 oz pouch ready to serve Mexican rice and pasta (or the closest you can find to this)
1 15 oz can Black Beans, rinsed and drained
1 c chunky medium Salsa
1 c shredded Mexican four cheese blend
2 c shredded Deli-Roasted Chicken (all I could find was the shredded chicken already seasoned for taco’s and it was very good so any type of shredded chicken is fine)
10 8″ soft Tortilla’s
1/4 c Butter, melted
Toppings: Shredded lettuce, diced tomatoes, sour cream, guacamole, olives
1. Heat rice according to package
2. Stir together rice, beans, salsa, cheese, and chicken. Spread 1/2 c rice mixture just below the center of each tortilla. Fold bottom third up and over filling, just until covered. Fold left and right sides over and roll up tortilla. Place seam side down on a lightly greased cookie sheet. Brush tops with butter.
3. Bake at 400 degrees for 15 – 18 minutes or until golden brown.
These do freeze very well if you just roll them up and place them in double freezer bags. Let them thaw for a day or so in the refrigerator and then cook at 400 for the same amount of time.
Let me know if you enjoy the chimichanga’s!