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To make Chimichanga Filling:.
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Preheat oven to Broil.
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Heat canola oil in a large non-stick skillet over medium heat.
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Add Simply Potatoes Diced Potatoes with Onion.
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Stir to coat the potatoes with the canola oil.
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Cover with a tight fitting lid and cook for 15 minutes.
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Stir well every 3 minutes, then replace lid.
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Line the counter-top with 2 or 3 layers of paper towels.
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When Simply Potatoes are golden brown, remove from heat.
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Lay out Simply Potatoes on top of the paper towels.
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Allow to cool for 5 or 10 minutes.
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Meanwhile, in a large mixing bowl, combine black beans, corn, green chilies, green onions and 1/2 cup fresh cilantro.
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Stir in Simply Potatoes.
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To assemble Chimichangas:.
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Prepare a cookie sheet with non-stick cooking spray.
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Scoop 1 cup of black bean-potato filling into the center of a tortilla.
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Fold in both sides of the tortilla to partially cover the filling.
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Then, roll up the tortilla from one end to the other, locking in the sides.
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Place chimichanga seam side down on the cookie sheet.
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Repeat with the remaining tortillas.
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Brush tops of chimichangas with olive oil.
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Broil on middle rack of oven for 3 minutes, until crisp and lightly browned.
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Remove chimichangas from oven and turn over.
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Brush with olive oil and return to the oven.
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Broil on middle rack of oven for another 3 minutes, until this side is crisp and lightly browned.
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To make Guacamole:.
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Scoop flesh from avocados into small mixing bowl.
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Mash together with lemon juice, cilantro, garlic and white pepper.
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Sprinkle 4 dinner plates with fresh cilantro.
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Place chimichangas on top of cilantro.
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Serve with a dollop of salsa and guacamole on top of each chimichanga.
