• In a large skillet, add 1TBS of oil, or so and the shredded meat.
• Once mostly heated through, add in the beans and rice.
• Once filling is warmed through, stir in some cheese and stir well to combine.
• Preheat oven to 450. If using air fryer, preheating depends on your appliance.
• If using oven, place metal cookie/baking sheet into oven. You want it hot when you start baking the chimis.
• Wrap tortillas in a damp paper towel and microwave for 30 seconds to 1 minute.
• Scoop 2-3 TBS of filling onto a tortilla.
• Sprinkle a little cheese on top.
• Fold in both left and right sides of tortilla. Hold in place.
• Flip top of tortilla to bottom while squeezing gently to consolidate the filling.
• Flip over, seam side down.
• Repeat until tortillas are all used up.
• Refrigerate any leftover filling. *this makes a great addition to a rice bowl, or a quick burrito. No judgment if you eat it straight up!
• Brush olive or avocado oil all over each burrito.

To airfry:

• Air fry a few at a time (don't overcrowd) at 425-450 for a few minutes. If using a rack, no need to flip. Depends on your appliance. For mine, I don't preheat and I cook about 4 minutes on each side to get the crispiest results.

For oven:

• Using tongs, CAREFULLY place prepared chimichangas on the hot baking sheet, seam side down.
• Bake 4-5 minutes.
• Flip chimichangas and bake until crispy.

For serving:

• Serve with your fave toppings, ie: green onions, salsa, sour cream, guacamole, black olives.