main meals

Ingredients

	2 spray(s) cooking spray
	1/2 pound(s) lean ground turkey
	16 oz fat-free canned refried beans
	1 3/4 cup(s) salsa
	4 1/2 oz canned green chili peppers, mild, drained and diced
	1 tsp chili powder
	3 Tbsp scallion(s), thinly sliced
	1 cup(s) shredded reduced-fat Monterey Jack cheese
	8 large burrito-size wheat flour tortilla(s)
	1 cup(s) salsa
	1/2 cup(s) fat-free sour cream

Instructions

• Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.
  
  
• Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
  
  
• Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
  
  
• Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
  
  
• Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.

Notes

• For a flavor boost, look for epazote, a pungent herb with a taste similar to cilantro, at Mexican and Central American food stores. Chop some up and sprinkle it over the finished dish.