Ingredients

• 1 (9 oz) package cooked southwestern style chicken strips
• 1 cup refried beans with green chilies
• ¼ cup Buffalo wing sauce
• 4 (10-inch) flour tortillas
• ½ cup shredded sharp cheddar cheese
• ½ cup shredded lettuce
• 4 tablespoons canola oil, divided
• ¼ cup salsa (optional for serving)
• ¼ cup sour cream (optional for serving)

Steps

1. Tear chicken into bite-size pieces, then place in microwave-safe bowl. Stir in beans and wing sauce. Microwave on HIGH 2 minutes, stirring halfway through cook time, or until heated. Microwave tortillas following package instructions until warm and softened.
2. Place 2 tablespoons cheese and 2 tablespoons lettuce in center of each tortilla. Divide chicken mixture evenly over top of cheese and lettuce. Fold right and left sides of tortillas over mixture just until edges meet (do not overlap), then fold tortillas from bottom once over mixture and once more to seal.
3. Preheat 2 tablespoons oil in large sauté pan on medium-high 3–4 minutes. Place chimichangas seam-side down in pan (in batches); cook 1–2 minutes on each side until golden and 165°F. Repeat with remaining chimichangas. Serve with salsa and sour cream, if using.

Ingredients

• 1 (15 oz) can black beans
• ¾ cup refried beans with green chilies
• ¼ cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)
• ¼ cup diced frozen onions
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon pepper

Steps

1. Combine all ingredients in medium saucepan (do not drain black beans); stir until well blended.
2. Cover and cook on medium 12–15 minutes, stirring occasionally, until boiling. Reduce to low; simmer 10–15 more minutes to blend flavors. Serve.