SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Turkey and Black Bean Chimichangas

Makes: 6 servings
Serving size: 1 chimichanga made with 1/2 cup filling Yield: 6 chimichangas (made with 1/2 cup filling each)
Prep 20 mins Bake 425°F 15 mins to 17 mins
Turkey and Black Bean Chimichangas
Ingredients
  •  Nonstick cooking spray
  • 6 10  inches  whole wheat, low-carb, flour tortillas
  • 8  ounces  uncooked ground turkey breast
  • 1/2  cup  chopped onion
  • 1 15  ounce can  no-salt-added black beans, rinsed and drained or 1-3/4 cup cooked black beans
  • 1 14 1/2 ounce can  no-salt-added diced tomatoes, drained
  • 1/4  cup  bottled salsa
  • 1/4  cup  snipped fresh cilantro
  • 1  tablespoon  lime juice
  • 1/2  teaspoon  ground cumin
  • 1/2  cup  shredded reduced-fat Monterey Jack cheese
  •  Light dairy sour cream and/or fresh cilantro sprigs
Directions

1. Preheat oven to 425 degrees F. Coat a baking sheet with nonstick cooking spray; set aside. Wrap the tortillas in foil. Heat in the oven for 5 minutes.

2. Meanwhile, in a large skillet cook turkey and onion until turkey is no longer pink and onion is softened. Add black beans. Using a fork or potato masher, mash beans slightly. Stir in tomato, salsa, 1/4 cup cilantro, lime juice, and cumin. Heat through.

3. To assemble, spoon about 1/2 cup of the filling onto each tortilla, spooning filling just below the center. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. If necessary, secure rolled tortillas with wooden toothpicks. Place filled tortillas on prepared baking sheet, seam sides down. Lightly coat top and sides of the filled tortillas with nonstick cooking spray.

4. Bake for 10 to 12 minutes or until tortillas are golden brown. Sprinkle chimichangas with cheese and, if desired, sour cream and/or cilantro sprigs.

Nutrition Facts (Turkey and Black Bean Chimichangas)
  • Servings Per Recipe 6,
  • cal. (kcal) 206,
  • Fat, total (g) 4,
  • chol. (mg) 25,
  • sat. fat (g) 0,
  • carb. (g) 33,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 18,
  • sugar (g) 3,
  • pro. (g) 23,
  • vit. A (IU) 534,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 424,
  • Potassium (mg) 339,
  • calcium (mg) 172,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe