Chicken and Black Bean Chimichangas recipe - from the The Mitchell/Mays Family Cookbook Family Cookbook

Ingredients

• 1 pound shredded deli-roasted chicken
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can mild chopped green chiles
• 1/4 cup salsa verde
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 4 (10-inch) flour tortillas
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/3 cup canola oil
• Toppings:
• Guacamole, sour cream, chopped tomatoes