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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 365.5
  • Total Fat: 15.6 g
  • Cholesterol: 36.2 mg
  • Sodium: 402.2 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 7.2 g
  • Protein: 17.7 g

View full nutritional breakdown of Turkey and Black Bean Chimichangas calories by ingredient
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Turkey and Black Bean Chimichangas

Submitted by: RD03875

Introduction

The nutrition information is not correct but the ingredients I used are NOT found in the Spark data base. I did not have ground turkey so I used left over Turkey. The nutrition information is not correct but the ingredients I used are NOT found in the Spark data base. I did not have ground turkey so I used left over Turkey.
Number of Servings: 6

Ingredients

    6 10-inch - Low Carb Tortilla
    8 ozs uncooked ground turkey breast
    1/2 cup chopped Onions
    1 15 -oz can no salt added black beans, rinsed and drained
    1 14.4-oz can no salt added diced tomatoes, drained
    1/4 cup Salsa
    1/4 cup Cilantro
    1 TBS Lime Juice
    1/2 tsp ground Cumin seed
    1/2 cup low fat Monterey jack Cheese

Directions

Preheat oven to 425. Coat a baking sheet with nonstick cooking spray; set aside.

In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink. and onion is tender. Add black beans. Using a fork or potato masher, mash beans slightly. Stir in tomatoes, salsa, 1/4 cup cilantro, lime juice and cumin. Heat through.

Spoon 1/2 cup mixture onto each tortilla, filling just below the center. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling Roll up from the bottom if necessary, secure rolled tortillas with toothpicks. Place filled tortillas on prepared baking sheet, seam sides down. Lightly coat top and sides of the filled tortillas with nonstick cooking spray.

Bake 10-12 minutes or until they are golden brown. Sp;rinkle chimichangas with cheese and , if desired sour cream and /or cilantro.

1 serving is 1 chimichanga. This should make 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user RD03875.






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