Instructions

1. Place the chicken and salsa into a bowl and stir to combine. Lay the tortillas on a clean work surface. Spread two tablespoons of refried beans over each tortilla. Top with chicken, pepper and 1 tablespoon of cheese. Roll up the tortilla, tucking in the ends.
2. Heat 1 tablespoon of oil in a large frying pan on a medium heat. Cook the chimichangas in batches, adding extra oil if needed, until golden all over.
3. Serve the chimichangas with sour cream and salsa.