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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Coat a baking sheet with cooking spray; set aside. Wrap the tortillas in foil. Heat wrapped tortillas in the oven for 5 minutes.
Meanwhile, for filling, in a large skillet cook turkey and onion until turkey is no longer pink and onion is tender. Add black beans. Using a fork or potato masher, mash beans slightly. Stir in drained tomatoes, salsa, the 1/4 cup snipped cilantro, the lime juice, and cumin. Heat through.
To assemble, spoon about 1/2 cup of the filling onto each tortilla just below the center. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. If necessary, secure rolled tortillas with wooden toothpicks. Place filled tortillas on prepared baking sheet, seam sides down. Lightly coat top and sides of the filled tortillas with cooking spray.
Bake for 10 to 12 minutes or until tortillas are golden brown. Sprinkle chimichangas with cheese. If desired serve with sour cream and garnish with cilantro sprigs.