Baked Chimichanga with Poblano Avocado Sauce -

Baked Chimichanga with Poblano Avocado Sauce

Prep Time10 mins

Cook Time30 mins

Course: Main Course

Cuisine: Mexican

Keyword: Baked, ground turkey, Mexican, Poblano, Reduced Fat, Roasted

Servings:

Calories: 621kcal

Author: SatMorning21

In a pan over medium heat, add black beans with butter, chili powder and salts and heat for 5 - 7 minutes. Set aside.
Heat pan over medium heat. Add oil and heat for 1 minute, then add turkey meat and cook for 8 minutes or until the pink.
Add "Taco Seasoning" ingredients and water to the turkey meat and cook until the sauce thickens and the water has almost evaporated. About 5 minutes.
To assemble, lay flour tortilla on a cutting board. In the center of the wrap, add ¼ cup of rice, ¼ cup of black beans, and then 1/3 cup of turkey meat. Cover with cheese and then wrap like a burrito. Make sure everything is sealed tight and then lay seam side down on a cookie sheet. Brush with melted butter and then salt. Repeat for the other burritos.
Place burritos into the oven and broil until the tortilla turns a crispy brown. Make sure you keep an eye on it! About 5-8 Minutes

While you are working on the Chimichanga, you can also work on the sauce. Add all "Roasting" ingredients to a cookie sheet lined with foil. Mix so the oil evenly coats the vegetables and bake for 20 minutes at 350 degrees.
Remove roasting ingredients from the oven and put into a blender. Add the "Blending" ingredients to the blender and mix well, about 2-3 minutes.
To serve, plate a Chimichanga, then drizzle with the poblano avocado sauce. Add some sour cream, lettuce and pico de gallo to the plate.