Southwest Chimichangas

Still struggling to find any good mexican food up here i decided it was time for chimichangas! Since we don't eat meat but maybe once a week these are black bean, rice and corn. You could very easily add chicken or ground beef...but we like them like this! I used my own homemade wheat tortillas, but have fun in choosing a flavor for you! 

Ingredients

1 pouch ready-to-serve Mexican-style rice (uncle bens)

1 15 oz. can black beans, rinsed and drained
1 can petite diced tomatoes
1 cup shredded Mexican four-cheese blend
2 cups shredded chicken (optional)
10 (8-inch) soft taco-size flour tortillas
1 cup frozen corn

1  tbsp cumin

1 tbsp chili powder (to taste)

2 tsp paprika

non-stick spray

Toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, olives

Preparation

1. Heat rice according to package directions.
2. This is easy. Stir everything together! 
3. Spoon 1-2 tablespoons of filling on to each tortilla in the middle.
4. Lay out your tortilla after warming it up in the microwave to make it soft and pliable. You want it fairly warm, but not cooked. Place your filling across it sideways, leaving an inch and a half or two at each end. Make sure you don't fill it too much. Here you see a layer of cheese going on first.
 After filling, fold the sides as in the picture below. Notice below how the tortilla is folded tight to follow the contour of the filling - this is important to keep the ends from sticking out.While holding the sides down, fold the bottom flap up and tightly over the filling as in the picture below. You are doing this to make sure there aren't any air pockets inside by keeping the tortilla right against the filling.Next, fold the body of the food over and on top of the remaining flap on top. This is the best way to keep it from trying to unfold. Give it a couple of presses with your fingers to help set the shape.Turn the beast over. Place on baking sheet seam side down.

4. Bake at 400° for 15 to 20 minutes or until golden brown. Serve with desired toppings.




 To make ahead, prepare chimichangas as directed through Step 2; cover and chill 8 hours. Let stand at room temperature 30 minutes; bake as directed.