Chimichangas

3 to 4 cups cooked chicken diced
16 flour tortillas
½ to 1 whole green pepper, diced
1 sm. to med. onion, diced
1(16 oz.) can of black beans
½ to ¾ c. salsa (I like the fresh salsa in the produce area)
¼ to ½ cup taco sauce (optional)
1 ½ cups shredded cheese (Cheddar, Colby, Jack, a Mexican mixture; whatever)
1 to 2 tomatoes, diced

Cook chicken breasts any way you’d like. Grilling slightly marinated (marinate in taco sauce or crushed garlic or your favorite seasonings). Don’t over cook. Dice chicken into ¼ to ½ inch pieces.
In a large bowl, combine all of the ingredients except ½ cup of the shredded cheese and the tomatoes and the tortillas of course.
Place a large heaping spoonful of the mixture in the center of a tortilla. Wrap the tortilla by folding in both left and right sides, then rolling away from you. Repeat with each tortilla.
Place chimi’s on a greased cookie sheet and spray each one with cooking spray.
Bake in 375 oven for 15 to 20 minutes until golden brown.
Top with remaining shredded cheese and diced tomatoes. You can serve with taco sauce and sour cream too. Don't be tempted to cut the recipe in half. These freeze great for lunches.