Prep Time: 30 Minutes
Cook Time: 45 Minutes
Servings: 6

Ingredients
4 boneless skinless chicken breast halves, cooked, diced in small cubes
425g black turtle beans, drained, rinsed
½ cup finely diced red onion
1 cup frozen corn, thawed, drained
¼ cup diced fresh cilantro
325g red nacho jalapeno chillies, sliced
1 cup cooked rice, cooled (I used brown rice)
1 tsp cajun all purpose blackening
12 x 25cm flour tortillas
jalapeno jelly

Directions
1. In large bowl, mix together chicken, black beans, onions, corn, cilantro, jalapeño peppers, rice and cajun all purpose blackening seasoning.
2. On each tortilla, spoon about 1/3 to 1/2 cup chicken mixture just below center. Fold two sides of tortillas over filling. Fold over top and bottom edges of tortillas, making rectangles; secure with wooden picks.
3. On greased baking sheet, place tortillas, folded side down. Spray the chimichangas with cooking spray and bake in 425°F oven for 15 minutes, turning once.
4. Remove picks and serve them with Sticky sweet Chilli jam