Chicken Chimichanga

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cooked and shredded
• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (15 oz.) corn, drained
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tsp. chili powder
• 1 tsp. ground cumin
• Salt and pepper to taste
• 8 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• Oil for frying
• Guacamole, sour cream, salsa, and/or chopped cilantro for serving

Instructions:

1. In a large bowl, mix together the shredded chicken, black beans, corn, red bell pepper, onion, garlic, chili powder, cumin, salt, and pepper.
2. Spoon a generous amount of the chicken mixture onto each tortilla, leaving a 1-inch border around the edges.
3. Sprinkle each tortilla with 1/4 cup of shredded cheese.
4. Fold the sides of the tortilla in towards the center, then roll up from the bottom to create a burrito shape.
5. Heat the oil in a large skillet over medium-high heat.
6. Add the chimichangas, seam side down, and cook for 2-3 minutes per side, or until golden brown and crispy.
7. Serve the chimichangas hot with guacamole, sour cream, salsa, and/or chopped cilantro. Enjoy!