BAKED VEGETARIAN CHIMICHANGAS (WARM OR COLD)

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Baked Vegetarian Chimichangas (Warm or Cold) image

These are a deliciously healthy, filling meal, and good for both everyday eating and when your vegetarian guests come over for dinner! My non-vegetarian husband doesn't even miss the meat when I fix these. This is a *big* batch, so plan on leftovers. :) Good for picnics & potlucks, too... see note below.

Provided by Julesong

Categories     Lunch/Snacks

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 cup chopped onion
6 garlic cloves, minced
1 cup roughly-chopped mushroom (optional)
2 teaspoons olive oil
1 (7 ounce) can chopped green chilies
1 (16 ounce) can vegetarian refried beans
1 1/2 cups of your favorite salsa
2 cups cooked brown rice
1 (16 ounce) can regular black beans
1 (16 ounce) can black soybeans
1 ripe avocado, pitted, peeled, and cubed (optional)
1/2 teaspoon salt, to taste
1 -2 teaspoon chili powder, to taste
2 teaspoons powdered cumin
3 tablespoons sour cream (or non-dairy equivalent)
1 1/2 cups grated cheddar cheese or 1 1/2 cups soy cheese
grated cheddar cheese (to garnish) or soy cheese (to garnish)
flour tortilla (large burrito size)

Steps:

  • Sauté the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft.
  • Add the chopped chilies, flatten mixture in bottom of pan and sauté, not stirring, until the onions begin to caramelize a little, then remove from heat.
  • In a large bowl, mix remaining ingredients except tortillas.
  • To put together the chimichangas, place about 3/4 to 1 cup of filling on a tortilla, fold the bottom over the filling, fold the sides in, then carefully fold/flip it over to close; repeat until you have as many chimichangas as you want to bake at one time.
  • Place the chimichangas on a cookie sheet, brush each one with 1/2 teaspoon of olive oil, and bake at 400 degrees F for 15 minutes.
  • Sprinkle each with grated cheddar, serve with extra sour cream, guacamole, and salsa, and enjoy!
  • Makes 8 to 10 large chimichangas, depending on the amount of filling you put in each.
  • (Black soybeans are good for those eating low carb because they are lower in carbohydrates and high in fiber. Information on black soybeans available at the Eden Foods website.).
  • Note: To make these for a picnic or potluck, instead of baking them as I would at home, I make the filling and put it in a container, then bring tortillas and toppings and set them all out so folks can make their own sort of burritos. It's very popular! :).

Aamina Khan
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These chimichangas were a bit too spicy for me, but my husband loved them.


Ackerley Reed
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I followed the recipe exactly and the chimichangas turned out perfect. They were crispy and golden brown on the outside and the filling was flavorful and cheesy.


Jimmy Spaniard
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These chimichangas were a bit bland for my taste, but they had a nice texture.


elite50_x
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I'm so glad I tried this recipe. The chimichangas were amazing and I will definitely be making them again.


ajsea1sy
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Delicious!


Sagor, Poru
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These chimichangas were easy to make and turned out great! I will definitely be making them again.


Pankaj Shrestha
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I made these chimichangas for a party and they were a huge success. Everyone raved about them and asked for the recipe.


Khalid Zaman
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These chimichangas were a bit more work than I expected, but they were definitely worth it. They were so delicious and everyone loved them.


Rehan Haider
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I'm not usually a fan of vegetarian dishes, but these chimichangas were amazing! The flavors were incredible and the filling was so hearty and satisfying.


Shakib Mahmud
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These vegetarian chimichangas were a hit with my family! They were easy to make and so delicious. I especially loved the sweet potato and black bean filling.