Prepare the Chicken Filling:

1. In a large bowl, mix the slow-cooked chicken, stewed black beans, diced tomatoes, chopped onions, and cilantro.
2. Stir in the Mexican shredded cheese blend until well combined.

Make the Queso

Assemble the Chimichangas:

1. Spoon the chicken mixture onto the center of each flour tortilla.
2. Fold in the edges of the tortilla and roll up to enclose the filling.
3. In a deep skillet, heat vegetable oil to 375°F (190°C).
4. Fry the chimichangas until golden brown and crispy. Drain on paper towels.

Prepare the Guacamole Salad:

1. In a bowl, combine the mashed avocados, lime juice, salt, pepper, red onions, tomatoes, and cilantro.

Serve:

1. Place a chimichanga on each plate.
2. Ladle the warm queso over the top of each chimichanga.
3. Add a generous spoonful of guacamole salad on the side.