Black Bean Chimichanga'S

• 3 (15 ounce) cans salt free black beans, drained
• 3 cups cooked brown rice
• 1 cup corn kernel
• 6 scallions, sliced
• 1/3 cup tbsps chopped cilantro
• 2 tablespoons chopped cilantro
• 8 large whole wheat tortillas
• 2 tablespoons olive oil
• 1 cup prepared salsa
• 1 avocado, thinly sliced

1. Preheat broiler. Coat baking sheet with cooking spray.
2. Combine beans, rice, corn, scallions and 1/3 cup of cilantro in medium bowl. Toss.
3. Place tortillas on work surface. Place 1 cup of bean mixture down center of 1 tortilla.
4. Fold in sides, then roll in tight cylinder. Place chimichanga seam side down on baking sheet. Repeat with remaining tortillas. Brush tortillas with oil.
5. Broil in center of oven 3 to 5 minutes, or until crisp and lightly brown.
6. Sprinkle with remaining cilantro. Serve with salsa and avocado.

salt, brown rice, corn kernel, scallions, cilantro, cilantro, whole wheat tortillas, olive oil, salsa, avocado

Taken from www.food.com/recipe/black-bean-chimichangas-453960 (may not work)