Chimichanga

• 1 lb Cooked shredded (or chopped) chicken
• 1 can Black Beans
• 2 tbsp Minced Garlic
• 2 Jalapenos (no seeds)
• 1 medium Onion
• 1/2 Bell Pepper
• 1/2 Tomato
• 2 cup Queso
• 1 pinch Paprika
• 1 dash Chili Powder
• 1 dash Garlic Powder
• 1 dash Cumin

1. Dice onions, jalapenos, and bell pepper and saute in butter in pan with mince garlic.
2. When onions almost clear add chicken, tomato, paprika, garlic powder, and creole.
3. Heat beans and cheese (add water if needed) until creamy.
4. Also begin to heat your oil for the frying stage.
5. Begin warming up queso.
6. Warm tortillas for a little bit to make them easier to fold.
7. Put beans and chicken mixture into tortillas, fold top and bottom in then tuck the sides in those folds.
8. Place the burrito with the flap side down into the pan and fry burrito to a golden crisp.
9. Place fried burritos onto a plate with a paper towel to drain excess oil.
10. Finish by pouring queso over each chimichanga.
11. Enjoy!

chicken, black beans, garlic, onion, bell pepper, tomato, queso, paprika, chili powder, garlic, cumin

Taken from cookpad.com/us/recipes/368296-chimichanga (may not work)