Baked Chimichangas

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1 lb ground turkey breast
• 1 (1 1/4 ounce) packet taco seasoning
• 0.5 (10 ounce) can rotel tomatoes (drained, only add more if you want it really spicy)
• 0.5 (15 ounce) can black beans (drained)
• 10 low-carb flour tortillas (i like mission carb control tortillas)
• cheese sauce (queso) (optional)
• sour cream (optional)
• mexican blend cheese (optional)
• lettuce (optional)
• rotel tomatoes (optional)

Recipe

• 1 pre heat oven to 350°f.
• 2 coat a large skillet with cooking spray (non-stick pan recommended).
• 3 cook turkey, breaking into small pieces as you go, until no longer pink.
• 4 add rotel tomatoes, black beans. and taco seasoning to turkey. follow directions on the seasoning packet, cooking until there is no excess liquid in the meat mixture.
• 5 spray baking pan with cooking spray (i line my pan with foil for easier clean up)
• 6 warm tortillas in oven or microwave until slightly warm and pliable.
• 7 place a small scoop of meat mixture on each tortilla (1/4 cup to 1/3 cup scoop). fold in sides then roll to enclose and lay in baking pan. if you want the chimichanga to be crispy all around, leave room between each one.
• 8 bake for approximately 20 minutes or until the chimichangas feel crisp to the touch.
• 9 serve with your favorite toppings.