Baked Turkey Chimichangas

1 lb ground turkey
1 can (15 oz) vegetarian refried beans
1 cup mild salas, plus additional for serving
1 cup corn (frozen or canned)
1 cup shredded Monterey Jack cheese
10-12 large flour or whole wheat tortillas
sour cream and guacomole for serving

Prehat oven to 375 degrees. Coat a 13x9 baking dish with cooking spray. Wrap tortillas in foil and let heat while preparing the filling.

In a large nonstick skillet brown turkey over medium-high heat until cooked through, about 5 minutes. Add beans, salsa and corn. Cook until heated through. Remove from heat and stir in cheese.

Take out warmed tortillas. For each chimichanga, use one tortilla, put a large spoonful of turkey-bean mixture into each tortilla, fold in the sides and roll up. Place each chimichanga in baking dish.

Bake uncovered until crisp and lightly browned, about 20 minutes. Serve topped with salsa, sour cream and guacamole as desired.