Southwestern Chimichangas~ Allison Bevans

2 chicken breast shredded (or canned chicken)
1 can black beans
1 can corn (or frozen)
2 cups shredded cheese (cheddar, pepper jack or Monterrey)
1 cup fresh spinach chopped (or frozen)
1 green or red bell pepper chopped
1/4 cup chopped cilantro
4 TBSP chili powder
2 TBSP cumin
1 TBSP lime juice
1 tsp salt
Tortillas
For faster prep time put everything but the chicken beans corn and cheese in the food processor. Add chicken, beans, corn, and cheers. Mix well and roll into flour tortillas. Shallow fry them till brown on both sides (use a toothpick to hold them together if needed) You can also broil them in the oven till crisp.
Dipping sauce:
Avocado- Ranch Sauce
1 avocado
1 cup ranch
2 tsp lime juice