Drain the liquid from the frying pan and return the chicken and onions to the stove burner.

Add the cumin, adobo seasoning, and chili powder to the pan. Cook and stir for another minute.

While the chicken is cooking, mix together the sour cream and shredded cheese in a small bowl.

Add the black beans to the chicken and onions. Continue cooking about 2 minutes until heated through.

Place one tortilla onto a plate and add a quarter of the cheese mixture to the center.

Top the cheese mixture with a sprinkle of dried chives.

Next add a quarter of the chicken and bean mixture.

Add some shredded lettuce, if using.

Fold in all four sided of the tortilla like an envelope and spray with non-stick cooking spray. You will need to hold it together with your fingers.

Repeat with the 3 remaining tortillas.

Place 2 chimichangas seam side down in a frying pan over medium heat and cook for about 1 or 2 minutes until tortillas are golden.

Flip them over to brown the second side for another 1 or 2 minutes.

Repeat with the remaining 2 chimichangas.

Add more toppings like sour cream and salsa, if desired. Serve warm and enjoy!