150 g (5 oz) chilli-flavoured plain dark chocolate, roughly chopped
2 tablespoons sunflower oil
vanilla ice cream, to serve (optional)
Mix together the sugar and cinnamon in a small bowl.
Place some of the banana slices in the centre of 1 tortilla, then sprinkle over 25 g (1 oz) of the chocolate. Fold over the edges of the tortilla to meet in the middle. Then roll over, from the side nearest to you. Place fold side down on a baking sheet. Brush with a little oil, then sprinkle over the cinnamon sugar. Repeat with the remaining ingredients to make 6 chimichangas.
Place in a preheated oven, 190ºC (350ºF), Gas Mark 5, for 10 minutes or until golden. Serve immediately with scoops of vanilla ice cream, if using.