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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre heat oven to 350°F. | 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. and taco seasoning to turkey. Follow directions on the seasoning packet, cooking until there is no excess liquid in the meat mixture. | 5. Spray baking pan with cooking spray (I line my pan with foil for easier clean up) | 6. Warm tortillas in oven or microwave until slightly warm and pliable. | 7. Place a small scoop of meat mixture on each tortilla (1/4 cup to 1/3 cup scoop). Fold in sides then roll to enclose and lay in baking pan. If you want the chimichanga to be crispy all around, leave room between each one. | 8. Bake for approximately 20 minutes or until the chimichangas feel crisp to the touch. | 9. Serve with your favorite toppings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey breast	1	lb	ground	519.8412	0.6384	107.8898	6.7488
taco seasoning	1	packet		-	-	-	-
rotel tomato	0.5	can	drained	-	-	-	-
black bean	0.5	can	drained	495.907	90.6885	31.4123	2.0651
carb flour tortilla	10		low	-	-	-	-
cheese sauce queso				-	-	-	-
cream			sour	-	-	-	-
mexican cheese			blend	-	-	-	-
lettuce				-	-	-	-
rotel tomato				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.