Chicken & Bean Chimichangas

Que? Chimi-what? Chimichanga.

These are the super cool cousin of the burrito. Their origins are debated- some say they were an accident, some say they are a restaurant trademark. Either way, they're delicious! Don't be jealous burrito- you have your positive qualities as well. It's just the chimichanga takes it one step further by frying or baking the wrap.

The version I prefer is baked for health and flavor reasons. Plus, with my luck, whatever I wrap and drop in a fryer will probably unravel and you'll find me crying in the corner of the kitchen. I love the slow baked flavor because it gives the ingredients a chance to blend together.

You can make them with any kind of meat. I opted for pulled chicken. Don't limit yourself on the filling- add any veggie you love! You can prepare the filling a day ahead of time so all you gotta do is pop them in the oven.

The refried beans can be found in the international aisle of your grocery store as well pre-made taco sauce if you don't feel like making it yourself. Just take a flour tortilla, smear the beans on one side, top with filling, and cheese- then wrap it up!

It's so simple, easy, and super yummy.

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Chicken & Bean Chimichangas
makes about 6 tortillas

1/2 pound chicken breasts
1 small chopped onion
1/2 diced green bell pepper
1 jalapeno
3/4 cup whole kernel corn
1 cup taco sauce, home made or store bought
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
8 ounces of canned refried beans
4 (12 inch) flour tortillas
1/2 (16 ounce) package shredded Monterey Jack cheese
2 teaspoons butter, melted
shredded lettuce (optional)
1/2 tomato, diced (optional)
salsa (optional)
guacamole (optional)

Preheat the oven to 350 degrees F (175 degrees C).

Bring a medium pot of water to boil. Add a quarter of the onion and just a dash of salt. Add whole chicken breasts. Boil until tender, about 30 minutes.

While the chicken is cooking- get everything else ready!

Coat a medium size skillet in olive oil. Add the remaining onion, bell pepper, jalapeno, and corn.

Cook for about 5 more minutes, or until vegetables are slightly tender. You don't want to over cook them!

Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

Drain chicken from water and cool until it's easy to handle. Shred with two forks- like you're making pulled pork. Add the shredded chicken meat to the taco sauce and veggie mix.

Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the chicken mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.