Black Bean Chicken Chimichanga Recipe
4 flour tortillas
1 1/3 cups shredded chicken (taken from your leftover garlic crockpot chicken)
4 oz shredded cheddar cheese
3/4 mashed black beans
salt, pepper & hot sauce to taste
Vegetable or Canola oil to coat bottom of pan
Heat oil in deep frying pan
Stir together all ingredients (except for oil & tortillas) in a bowl.
Place 2 Tablespoons of chicken mixture into center of flour tortilla.
Fold in both sides of tortilla and then roll.
Place Chimichanga seam side down into oil until lightly browned, then flip and repeat on other side.
Remove from pan and let sit on paper towel for one minute before serving.