Black Bean Potato Chimichangas - cooking recipe

Ingredients

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1 (15 ounce) can black beans, drained and rinsed
1/2 cup corn
1 jalapeno, seeded and minced
1/2 cup cilantro, chopped
1 tablespoon cumin
1/4 teaspoon oregano
1/4 teaspoon salt
2 cups monterey jack cheese, shredded
12 large flour tortillas
1/2 cup vegetable oil

Preparation

Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl combine all ingredients, except oil and tortillas.
Divide potato bean mixture between tortillas.
Roll up tortillas in a burrito fashion and place on a sheet pan. Allowing at least a 1 1/2 inch space between chimichangas.
Brush each chimichanga very well with vegetable oil.
Bake 35-40 minutes until golden brown. Allow to rest for five minutes after baking.