Makes 8 small chimichangas
Chimichanga is a Mexican-American-style deep-fried burrito, traditionally filled with shredded chicken and cheese and served with Tex-Mex condiments such as sour cream, salsa, and guacamole. This version uses ground turkey and black beans, and instead of deep frying, they’re baked in the oven to save on mess and calories.
|Vegetable oil (for the pan)|
|3||teaspoons vegetable oil|
|1||clove garlic, finely chopped|
|1||pound ground turkey|
|1||teaspoon chili powder|
|Salt, to taste|
|2||medium tomatoes, chopped|
|1||can (15 ounces) black beans, drained|
|8||whole-wheat flour tortillas (10 inches each)|
|1½||cups shredded cheddar or Monterey Jack|
1. Set the oven at 400 degrees. Lightly oil a rimmed baking sheet.
2. In a large skillet over medium high heat, heat 1 teaspoon of the vegetable oil. Add the onion and garlic and cook, stirring often, for 5 minutes. Add the turkey and cook, stirring often, for 10 minutes or until it is cooked through.
3. Stir in the cumin, chili powder, and salt. Cook for 1 minute or until the spices are aromatic. Stir in the tomatoes and beans. Remove from the heat.
4. Lay 8 tortillas on the counter. Divide the cheese among them, placing it in a line in the center of the tortilla, leaving 1 inch on each end and plenty of room on the top and bottom. Top with turkey mixture. Beginning with the end closest to you, fold the tortilla over the filling. Fold in the sides, then continue rolling until you have a tight package. Fill and roll the remaining tortillas in the same way. Place the chimichangas seams down on the baking sheet, leaving space between each one. Brush the tops and sides with the remaining 2 teaspoons oil.
5. Bake for 25 to 30 minutes or until the chimichangas are crisp and golden.
Karoline Boehm Goodnick