WWE: Baked Chimichangas

Tonight's dinner ended up being a big hit with all of us, although the kids each ate a different version of the same meal.  We've always done the "one bite" rule with the kids, meaning they've always had to try one bite of something new and if they didn't like it then they didn't have to eat any more of it (for that meal, the same rule applies again the next time).  It's been surprising how many different foods they actually enjoy now and we've been okay with their different food preferences.  At most mealtimes, everyone will find at least something they enjoy eating and we're also okay letting them skip meals here or there.  Lauren is notorious for eating a lot at one meal then skipping the next.  It seems to all even out in the end and no one has starved to death yet!

So like I said, tonight's dinner was a big hit in that everyone enjoyed at least some part of the meal and Phil even commented, "This is pretty good."  Twice!  To know Phil is to know this is HIGH praise coming from a perpetual 7 out of 10 kinda guy.  He's notorious for never giving 10s or 1s on any survey or scale.  Middle of the roader, much?

High praise from Phil means you must try this one!

Baked Chimichangas

serves 4-6

Ingredients

1 lb ground turkey
1 cup onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, seeded and diced (for mild, leave in some seeds for extra kick)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt to taste
1/2 can Rotel tomatoes, undrained
2 tablespoons butter, melted
1 tablespoon olive oil
8 medium sized flour tortillas
simmered black beans (recipe below)
1 cup monterey jack or other cheese, grated
2 cups lettuce, chopped
1 roma tomato, chopped

Pico de gallo or green salsa

Directions

1. Preheat oven to 450.
2. Cook ground turkey, onion, garlic, and jalapeno over medium high heat until meat is cooked through and onion and jalapeno are tender.
3. Add chili powder, cumin, cinnamon, salt, and Rotel tomatoes. Stir to combine and set aside.
4. Combine melted butter and olive oil in a small bowl.
5. Brush the bottom of a rimmed baking sheet with the butter mixture.
6. Lay tortillas on the baking sheet. Place a small amount of simmered beans in the center, top with meat mixture, and a little cheese.
7. Fold in sides and roll. Place seam side down and brush with a little butter mixture.
8. Repeat with remaining tortillas.
9. Bake for 8 minutes, flip, brush with a little butter mixture, and bake for another 4-5 minutes.
10. Plate chimichangas, top with pico de gallo or green salsa, lettuce, and tomatoes.

Simmered Black Beans

Ingredients

14 oz can black beans, drained
2 slices bacon, chopped
1/2 cup onion, diced
1/2 can of Rotel tomatoes, undrained
1/2 teaspoons garlic powder
1/2 cup chicken broth
Kosher salt to taste

Directions

1. Saute bacon with onion until onion is tender.
2. Add remaining ingredients, bring to a simmer, and let cook for about 20 minutes.

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