Turkey and Black Bean Chimichangas


  • Nonstick cooking spray
  • 6 10-inch whole wheat, low-carb, flour tortillas
  • 8 oz. uncooked ground turkey breast
  • 1/2 cup chopped onion
  • 1 (15 oz.) can no-salt-added black beans, rinsed and drained
  • 1 (14.5 oz.) can diced tomatoes, drained
  • 1/4 cup bottled salsa
  • 2 tsp. dried cilantro
  • 1 tbsp. lime juice
  • 1/2 tsp. ground cumin
  • 1/2 cup shredded reduced-fat Monterey Jack cheese
  • Light dairy sour cream, fresh cilantro sprigs and/or salsa for serving

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

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.

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.

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.

by The Savvy Kitchen