Chicken Chimichangas

Chicken Chimichangas

1 pound pinto beans, cooked with salt, soaked overnight,and prepared earlier

Cooked chicken (enough to feed your family; I used two family packages of marked down "sell by today" chicken legs, boiled with some salt and pepper and a bay leaf or two for a couple of hours, then picked off the bone)

Chopped onion or green onions to taste (we used 1/2 an onion)

2-3 cloves garlic, crushed, to taste (we used 2 cloves)

Saute the above in oil until veggies are limp.

Add:

8 oz homecanned Salsa

1-2 tsp. oregano

1/4 -1/2 tsp. cumin

You could add olives, too, if you wish.

Grease a 9X13 (I used a 9X13 and a 10X15). Put a scoopful of the above mix into a flour tortilla, add a scoop of the beans, and a sprinkle of cheese. Wrap up, and place seam side down in the greased pan. Brush with melted butter and bake at 375 for 15 minutes. Then broil for a few seconds to brown them up. Wonderful!