Recipe from Simple but Delicious
As you know, and can hopefully tell from recent posts, I am really trying to eat healthier. Which is why I was so excited to come across this healthy chimichanga recipe – just in time for Cinco de Mayo! 🙂
I did add a thin layer of refried beans, because J really likes them. But, honestly, I really couldn’t even tell they were there. (Guess it really was a thin layer :p )
These were really easy to make. They took about 30 minutes to put together and cook. I do think they could use a bit more spice, however. Maybe a bit more chili powder, or use hot salsa instead of medium – and I’m not someone who likes really spicy food.
1 lb ground turkey
1 small red onion, diced
1 green pepper, chopped (I didn’t use this, I hate green pepper)
1 t chili powder
1 can diced chilies, drained
8 ou salsa (more for dipping)
1 c cheddar or taco cheese (I used cheddar)
Low or non-fat sour cream
Refried beans, if desired
6 burrito sized tortillas
Preheat oven to 350. Wrap tortillas in aluminum foil and place in oven for 10 minutes. Prep a 9×13 baking dish with cooking spray.
Meanwhile, in a large skillet, saute the turkey, onion, and green pepper until turkey is cooked through and onion and pepper are tender.
Once turkey is cooked through, mix in the chili powder, chilies and salsa and heat through – about 2-3 minutes.
Remove from heat and mix in the cheese until just melted.
Remove tortillas from oven and spread with refried beans, if using. Then divide turkey mixture evenly between the tortillas – place the mixture in the center.
Fold one side over, then fold in the ends, and then roll up the rest of the way, like a burrito. Place in baking dish and cook for 20 minutes.
If desired, place under broiler for 1-2 minutes to brown. Serve with salsa and sour cream.