Baked Turkey and Jack Cheese Chimichangas

Recipe adapted from Weight Watchers.

Ingredients:
2 spray(s) cooking spray
1-2 cloves garlic, minced
1 medium zucchini, diced
1 medium onion, diced
1 red pepper, diced
1/2 pound(s) uncooked ground turkey breast
16 oz fat free canned refried beans
1 3/4 cup(s) fat free salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 Tbsp uncooked scallion(s), thinly sliced
1 cup(s) reduced-fat shredded Monterey Jack cheese
8 item(s) (large) burrito-size wheat flour tortilla(s)
1 cup(s) fat free salsa (Optional)
1/2 cup(s) fat free sour cream (Optional)

Directions:
Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.

Add garlic, zucchini, pepper, and onion to skillet and cook over medium-high heat until softened. Add turkey to skillet and cook until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in most of the cheese (reserve about 1/4 cup to sprinkle on top of chimichangas).

Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.

Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream, if desired.