Baked Chimichangas

• 1 lb ground turkey breast
• 1 (1 1/4 ounce) packet taco seasoning
• 0.5 (10 ounce) can Rotel Tomatoes (drained, only add more if you want it really spicy)
• 0.5 (15 ounce) can black beans (drained)
• 10 low-carb flour tortillas (I like Mission Carb Control Tortillas)
• cheese sauce (queso) (optional)
• sour cream (optional)
• Mexican blend cheese (optional)
• lettuce (optional)
• Rotel Tomatoes (optional)

1. Pre heat oven to 350F.
2. Coat a large skillet with cooking spray (non-stick pan recommended).
3. Cook turkey, breaking into small pieces as you go, until no longer pink.
4. Add Rotel tomatoes, black beans.
5. and taco seasoning to turkey.
6. Follow directions on the seasoning packet, cooking until there is no excess liquid in the meat mixture.
7. Spray baking pan with cooking spray (I line my pan with foil for easier clean up)
8. Warm tortillas in oven or microwave until slightly warm and pliable.
9. Place a small scoop of meat mixture on each tortilla (1/4 cup to 1/3 cup scoop).
10. Fold in sides then roll to enclose and lay in baking pan.
11. If you want the chimichanga to be crispy all around, leave room between each one.
12. Bake for approximately 20 minutes or until the chimichangas feel crisp to the touch.
13. Serve with your favorite toppings.

ground turkey, tomatoes, black beans, flour tortillas, cheese sauce, sour cream, blend cheese, tomatoes

Taken from www.food.com/recipe/baked-chimichangas-371447 (may not work)