Turkey and Bean Chimichangas

By Katie Alix on Feb 27th, '10. Viewed 394 times.

A great baked (not fried) chimichanga recipe made with ground turkey instead of ground beef. Easy to bake half and freeze the other half for later!

Ingredients

  • 1 pound lean ground turkey
  • 3/4 c chopped onion
  • 3/4 c diced green bell pepper
  • 1 1/2 c whole kernel corn
  • 2 c taco sauce (not seasoning)
  • 2 t chili powder
  • 1 t garlic salt
  • 1 t ground cumin
  • 1 can (16 oz) refried beans
  • 8 (12
  • 16 oz shredded Monterey Jack cheese
  • 1 T butter, melted
  • shredded lettuce
  • 1 tomato, diced
  • sour cream
Turkey and Bean Chimichangas
  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings

1

Prep

Preheat the oven to 350 °F. Chop or dice the vegetables.

2

Cooking the filling

Brown the ground turkey in a skillet over med-high heat. Drain excess grease; add onion, bell pepper, and corn. Cook an additional 5 min. Stir in the spices and taco sauce until blended and heated through. Remove from heat and set aside.

3

Assembly

Spread a thin layer of beans onto each tortilla. Spoon the turkey mixture down the center and top with cheese. Roll up the tortillas and place them seam-side down onto a baking sheet. Brush the top with melted butter.

4

Bake

Bake for 30-35 minutes in the preheated oven, or until golden brown. Serve with lettuce, tomato, and sour cream.