Ingredients:
* 1 lb skinless, boneless chicken breast
* 1 jar of Mexican picante sauce
* 2 tbsp cumin powder (or to taste)
* 1 16 oz can black beans
* 8 large flour tortillas
* 1 package Mexican-blend shredded cheese
Salsa, guacamole and sour cream
Method
Preheat oven to 375 degrees. Cut chicken into bite size pieces. In a large skillet combine picante, cumin and chicken. Saute until chicken is cooked thoroughly; remove from heat. Drain and rinse black beans in a colander; add to chicken mixture. Place large spoonfuls of mixture into a tortilla, add cheese and wrap like a burrito, folding sides in. Spray a baking sheet with cooking spray; place chimichangas on sheet and spray tops with cooking spray. Bake about 20 minutes or until tops are golden brown. Serve with fresh salsa, guacamole and sour cream.
Notes:
Number of servings: 8 Chimichangas
