In a large mixing bowl, combine the shredded chicken, cheese, black beans, salsa, cumin, and chili powder.

Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Place a generous scoop of the filling in the center of each tortilla.

Fold in the sides and roll tightly from the bottom up.

In a deep fryer or heavy pot, heat about 2 inches of vegetable oil to 350°F (175°C).

Carefully place the rolled chimichangas in the hot oil, seam-side down. Fry until golden brown, about 3-4 minutes per side.

Using tongs, remove the chimichangas from the oil and place them on paper towels.

Serve hot with your favorite toppings like sour cream, guacamole, or fresh cilantro.