Baked Turkey Chimichanga



1 c chopped yellow onion

1 Clove garlic, minced

1 tsp dried oregano leaves

1/4 tsp each salt and ground black pepper

1-2/3 c chunky salsa, drained of excess juices

1-1/2 c fat-free refried black beans with jalapeño chile peppers

1 (4 oz) can diced green chile peppers

6 Large whole wheat tortillas

3/4 c light sour cream

6 oz guacamole

1 c shredded Mexican Blend cheese


Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray.

In a large heavy nonstick skillet, over medium heat, cook the turkey and onion until all pink disappears from the turkey. Add garlic, oregano, salt and pepper and cook until the garlic is fragrant.

Add the salsa, beans and diced chiles. Cook and stir until most liquid evaporates.

Lay the tortillas out flat and portion the turkey mixture evenly down the center of each tortilla. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that encloses the turkey mixture.

Place seam side down on prepared baking sheet. Bake for approximately 10 minutes or until slightly crispy.

Serve with the sour cream, guacamole and cheese.