Black Bean Chimichangas

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Southern Living


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1 (8.8-oz.) pouch ready-to-serve Mexican-style rice and pasta mix

2 cups drained Slow-cooker Black Beans*

1 cup chunky medium salsa

1 cup (4 oz.) shredded Mexican four-cheese blend

2 cups shredded deli-roasted chicken (optional)

10 (8-inch) soft taco-size flour tortillas

1/4 cup butter, melted

Toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, olives

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