Baked Chimichangas

These easy chimichangas are filled with a mixture of cooked chicken, black beans, cheese, picante sauce & cumin, and baked rather than fried.

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

Directions:

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.

Number of Servings: 8 Chimichangas