Chicken and Black Bean Chimichangas

Heat a large saucepan over medium heat. Pour in oil and add the onion and garlic. Saute until they just start to become translucent about 5 minutes. Add in the oregano cumin and chili powder and cook for 1 minute longer. Mix in the black beans chicken and salsa. Bring to a boil and cook until heated through about 5 minutes. Remove from heat and stir in Cheddar green onions cilantro and salt.

Using a warm oven or a hot burner warm the tortillas until they become soft and pliable. Lay out the softened tortillas on a work surface and divide the filling between the tortillas. Fold the sides of each tortilla in toward the middle; roll up like a burrito.

Preheat oven to 400 degrees F.

Heat remaining oil in a saute pan over medium heat. When the oil is hot work in batches and brown each chimichanga on all sides. Transfer chimichangas to a baking pan; place in the oven and bake until heated through about 15 minutes.