This recipe is a great way to use up leftover rice (or quinoa) and chicken. And it soooooo good. Baldy especially likes it with leftover Mexican chicken.
14/ cup canola oil
1 onion, chopped extra fine
1 (16 oz) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice (or quinoa)
2-3 cups diced or shredded cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce (note this can add a lot of heat, to lessen the heat remove the seeds and only use on chile. Since there are several in a can, I freeze the rest to use later).
1 cup shredded cheddar or monterey jack cheese
1/2 cup finely chopped cilantro
salt and pepper
6 large burrito-size flour tortillas (we like whole wheat)
Place a rimmed baking sheet in the oven and preheat to 450 degrees. While the oven is heating, in a large 10-inch skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened about 3-4 minutes. Stir in beans, rice, chicken, and chipotle pepper and cook until the mixture is heated through about another 3-4 minutes. Take it off the heat and add the cheese and cilantro. Season with salt and pepper to taste (about 1/4 t of each).
Warm the tortillas in the microwave until soft and pliable (cover with a damp paper towel and cook about 30-60 seconds). Top each warm tortilla with some of the chicken mixture leaving about 2 inches from the sides. Tuck in both ends and roll up tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet in the oven. Bake until the chimichangas are golden brown and crisp about 7-9 minutes. Serve with a side of lettuce, sour cream, fresh tomatoes, and/or salsa.
Note: The chimichanga filling freezes really well. So sometimes I only make up 2 or so chimis and then freeze the rest to make at another meal.