Oven Baked Chimichangas

**This recipe calls for precooked rice and meat, so plan accordingly.

¼ cup canola or vegetable oil
¼ cup yellow onion, chopped fine
16 oz. can black beans, drained and rinsed
1½ cups cooked rice
2-3 cups shredded or diced cooked pork, chicken, or beef (use your bottled meat here!)
1 cup shredded cheese
1-2 tsp. minced canned chipotle chiles in adobo sauce, (use the lesser amount for less heat)
chopped fresh cilantro, to your taste
salt and pepper
6 large burrito-size flour tortillas

Place a rimmed baking sheet in the oven and heat the oven to 450°. While the oven is heating, in a large skillet, heat 2 T of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, meat, and chipotle. Cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper, about ¼ tsp. each.

Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the meat mixture, leaving about a 2” border at the bottom of the tortillas. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Garnish with enchilada sauce, lettuce, cheese, tomato, guacamole, sour cream, etc. YUMMY!