Baked Chimichangas

Made these for dinner - pretty healthy, easy to make, and we loved them. I took lots of pictures but really, it's just filling inside a tortilla and rolled up like a burrito. Feel free to change the filling up, I saw a few different recipes for these and ended up making my filling with leftover rice and black beans. You could just do chicken and cheese, or change the meat, skip the beans, whatever you like or have on hand. You definitely want toppings tho, the plain tortilla would be a little dry (for me, but then again I'm a dipper!).

• 2 cups cooked chicken, chopped or shredded
• 1 cup salsa
• 1 cup cooked white rice
• 1 can black beans, rinsed well
• 1 teaspoon Mexican spice blend (or cumin, chili pepper, red pepper flakes, oregano, etc.)
• 1 cup shredded cheddar cheese
• 6 (8") flour tortillas
• 2 Tablespoons butter, melted

chopped tomatoes, sour cream, guacamole, salsa, and shredded cheese for topping

Instructions:

Preheat oven to 400'. Combine chicken, salsa, rice, mexican spice blend, and cheese. Place a spoonful of black beans in the center of each tortilla and smash a little bit. Top each with about 1/3 cup of the chicken mixture. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted butter. Bake at 400' for 25 minutes or until golden brown and crispy. Garnish with desired toppings.