Prep the ingredients per the instructions above.

Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off the heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes. Once cooled, beat in the egg until combined. Transfer the mixture to a piping bag fitted with a large open star tip.

Prep chicken: In a bowl mix the cumin, garlic powder, oregano, paprika, cajun seasoning, and salt. Season the chicken well and set aside.

Make the guacamole: Mash the avocado with a fork until smooth. Mix the remaining ingredients (except the tortilla chips) into a bowl. Season with salt and pepper to taste. Refrigerate until you are ready to serve.

For the churros: Heat the canola oil in a pot over medium heat to 375°F (190°C).

Heat a non-stick pan over medium heat. Once hot, add the oil. Saute the chicken until nicely browned and cooked through to an internal temperature of 160°F (71°C) using a thermometer.

In a bowl mix the chicken, beans, and cheese. Add more beans as preferred. Season with salt and pepper to taste.

Cook the churros: Mix the cinnamon and sugar in a shallow bowl or plate then set aside. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough from the piping bag. Fry until golden, 4 to 5 minutes, turning as necessary. Fry in small batches to prevent overcrowding. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.

Preheat the oven broiler on low. Spread the chicken mixture onto the tortilla. Place under the broiler until the cheese is melted, about 2 minutes. Then fold in the ends and roll up tightly.