Day 62 and 63

TAKS took all I had yesterday so that Subway cooked last night.

Tonight (Friday March 4)
I made one of David's all time favorite meals. (Ask him!)

Oven Baked Chicken Chimichangas

1/4 cup olive oil
1 onion, chopped fine
1 16 oz can black beans, drained and rinsed
1 package Uncle Ben's Ready Rice
1 rotisserie chicken cut into bite sized pieces
2 t minced canned chipotle chiles in adobo
1 cup shredded MExican cheese blend
1/2 cup finely chopped fresh cilantro
salt and pepper (never use it)
6 LARGE tortillas (10 inch in diameter)

Placed a timmed baking sheet in the oven and heat oven to 450 degrees.
Heat 2 T oil in large skillet over med-high heat until shimmering. Cook onion until sofened, about 3 minutes. Stir in beans, rice, chicken, and chipotle and cook until heated through, about 3 minutes. Off heat, stir in cheese and cilantro. (I don't add the cheese here, I just sprinkle it over the filling after it is in the burrito.)
Stack tortillas on a plate and microwave, covered, until pliable, about 1 minutes. Top warm tortillas with the chicken mixture, leaving 2 in border at bottom. Fold in sides and roll up tightly. Brush wrapped tortillas with remaining oil and arrange, seam-side down, on the pre-heated baking sheet. Bake until crisp and golden, 8 to 10 minutes. Serve!
Top with sour cream and salsa!