Thursday, March 21, 2013

Baked Turkey, Black Bean & Avocado Chimichangas


Every once and a while I crave something that I know I shouldn't eat...like a crispy, crunchy, deep fried chimichanga ;)  When that happens I try to find a way to satisfy the craving in a healthy way.  Did you know that you can get that crispy crunchy goodness by baking your chimichangas!?!


Ingredients:

1 lb Lean Ground Turkey
1 TBS Ground Cumin
1 TBS Garlic Powder
1/2 TBS Chili Powder
1/2 Tsp Ground Black Pepper
1/2 Tsp Sea Salt
Dash of Cayenne Pepper
1 Cup Salsa of your choice
1 (14.5 oz.) Can of Whole Black Beans (drained/rinsed)
8 Tortillas
1 Avocado (diced)
1 Cup Shredded Reduced Fat Cheese or Soy Cheese
Extra Virgin Olive Oil Cooking Spray
Salsa and/or Taco Sauce

Place a foil lined baking dish in the oven and pre-heat to 450 degrees.

Combine ground turkey, cumin , garlic powder, chili powder, black pepper, salt and cayenne pepper in a large skillet over medium high heat.  Brown the turkey (stirring often and breaking the turkey up as it browns).  When the turkey is browned and fully cooked (no pink remaining) drain any excess fat from the pan.  Add black beans and salsa and reduce heat to medium low.  Simmer for ten minutes. 

Place the tortillas on a microwave safe plate.  Sprinkle a paper towel or clean dish cloth with a tablespoon of water and use it to cover the tortillas.  Microwave the covered tortillas for 30-45 seconds.  You just want to heat them enough to make them pliable enough to fold without tearing.

Using a slotted spoon (so that you don't end up with too much liquid) place about three tablespoons worth of the turkey mixture down the center of a tortilla (leaving a few inches at the top and the bottom uncovered).  Top the turkey mixture with two tablespoons of shredded cheese, a tablespoon of diced avocado and another three tablespoons of the turkey mixture.

Fold up the bottom, then fold in one side, fold down the top, then roll to close the remaining side.  The finished product should look like a giant egg roll ;)  Repeat with remaining tortillas.  Carefully remove the pre-heated foil lined baking dish from the oven.  Place filled chimichangas seam side down on the pre-heated baking dish and give each one a very quick spray of olive oil cooking spray (you can use your fingers or a pasty brush to brush on a little oil if you don't have cooking spray).  Bake  chimichangas for 10-12 minutes or until they are crispy with golden brown edges.  Serve with your favorite salsa and or taco sauce.


NOTES:
* There are SO many tortilla options out there it's crazy.  Whole wheat, whole grain, low carb, low fat...the list goes on.  This is another one of those times when it pays to read the labels.  High fiber whole grain tortillas are a good option.  My hubby has to watch his carb intake, so we try to look for low carb/high fiber options.
*I only made four chimichangas and used the leftover turkey and black beans for taco salads :)

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