Oven Baked Chimichangas

For 6 chimichangas, Oven Baked Chimichangas keeps the list centered on canola or vegetable oil, onion and cooked brown or white rice. Set aside about 35 minutes.

• Yield 6 chimichangas
• Ready in 35 minutes
• Prep 15 minutes
• Cook 20 minutes

Ingredients

• 1/4 cup canola or vegetable oil
• 1 medium onion (chopped fine)
• 1 (15-ounce) can black beans, (drained and rinsed)
• 1 1/2 cups cooked brown or white rice
• 2-3 cups diced (cooked chicken)
• 1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick)
• 1 cup shredded cheddar or monterey jack cheese (or a combination of both)
• 1/2 cup finely chopped fresh cilantro
• Salt and Pepper
• 6 large burrito-size flour tortillas

Instructions

1. Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes.
2. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).
3. Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute.
4. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly.
5. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.

Give it a minute off the heat, then serve it while it is still hot.