15ml of olive oil
400g of chicken breast, sliced thin
1 yellow bell pepper, sliced
1 tbsp of ground cumin
1 tbsp of smoked paprika
A quarter of a white cabbage, shredded
150g of spinach
1 tin of black beans drained, rinsed
2 tbsp of ketchup
150g of cheddar cheese, grated
2 tbsp of butter, melted
4 large tortillas
Dust the chicken with the spices, salt, pepper and half the olive oil.
Lay the seasoned chicken and sliced pepper onto a parchment lined baking tray in one layer.
Bake the chicken and peppers in a pre-heated oven for about 10 minutes, or until the chicken is cooked, then remove.
Meanwhile, drain and rinse black beans and stir through the ketchup.
Mix together the shredded cabbage and spinach.
Assemble chimichangas; line a tortilla with a quarter of the beans, chicken pieces, peppers, spinach and cabbage and finally a generous portion of grated cheese.
Fold over half the tortilla, then fold each side and roll to create a sealed package; lay tortilla seal side down onto baking tray. Repeat for all four tortillas.
Brush with melted butter and place under a hot grill for a few minutes each side until golden and serve.