Baked Turkey and Black Bean Chimichangas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Appetizer
Serves: 10 chimichangas
Ingredients
  • 1 Frick's Turkey Drum
  • 1 15-oz can black beans, rinsed and drained
  • 1 4-oz can green chilies
  • ½ can (or about ½ cup) canned corn (or frozen corn, thawed)
  • ¼ cup salsa verde
  • ½ tsp kosher salt
  • ¼ cup pepper
  • 1 tsp cumin
  • 2 tsp minced garlic (2 cloves)
  • 2 Tbsp chopped fresh cilantro
  • 1 cup shredded Mexican blend cheese
  • 10 8-inch, soft-taco-size flour tortillas
  • 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 400 degrees. Lightly spray a cookie sheet with cooking spray. Set aside.
  2. Cut turkey meat from bone, then cut into smaller pieces. Place in a large bowl.
  3. Add beans, green chilies, corn, salsa, salt, pepper, cumin, garlic, and cilantro and stir to combine.
  4. Place about ⅛ cup filling onto each tortilla. Then, roll up once from bottom, fold in sides, then roll up remaining from bottom. Place seam-side down, onto prepared cookie sheet.
  5. Brush each chimichanga with melted butter and bake for 25 minutes, or until chimichangas are crispy and golden-brown. Serve with your favorite toppings. Enjoy!
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/baked-turkey-and-black-bean-chimichangas/