Chicken and Black Bean Chimichangas Recipe

I saw this Chicken  and Black Bean Chimichangas recipe recently and thought it sounded fabulous.  I did some tweaking – and here is the yummy result!  Best thing – I used the leftover chicken from the Roasted Chicken I made the other day!

Chicken and Black Bean Chimichangas Recipe


  • 1 pound shredded cooked chicken
  • 1 (15oz) can black beans, rinsed and well drained
  • 1 (4oz) can mild green chilies
  • 1/4 cup chopped green onions
  • 1/4 cup chopped jalepenos
  • 1/4 cup salsa verde
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup chopped fresh cilantro
  • 4 large (10") tortillas
  • 1 cup shredded monterey jack cheese
  • 2-3 Tbs canola or vegetable oil
  • Toppings: guacamole, sour cream, chopped tomatoes, jalepenos


  1. Stir together chicken, black beans, green chilies, green onions, jalepenos, salsa verde, salt, pepper and cilantro.
  2. Divide chicken into four portions, place mixture on tortilla, in middle slightly below the center.
  3. Sprinkle with cheese.
  4. Fold sides up and then roll tortilla. Don't roll too tightly - the tortilla will rip!
  5. Heat oil in large skillet over medium high heat.
  6. Fry chimichangas (2 at a time) in oil, approximately 5 minutes on each side or until browned and crispy.
  7. Drain on paper towels.
  8. Serve with toppings.
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As always – enjoy!

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