Roast Chicken Chimichangas

Larry picked this recipe out of my list of Cooking Light recipes to try. I made a few healthy modifications: used wheat flour tortillas and refried black beans, plus we used fresh salsa made from tomatoes out of our garden instead of bottled green salsa. This could come together in about a half hour. Larry really liked them. I thought they were good, not fabulous. The black beans we used needed more salt, so that may have been why I thought they were a touch on the bland side.

• Roast Chicken Chimichangas (Cooking Light, April 2004)
• Guacamole
• Fresh Tomato Salsa