BAKED VEGETARIAN CHIMICHANGAS (WARM OR COLD)
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
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! :).
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Aamina Khan
[email protected]These chimichangas were a bit too spicy for me, but my husband loved them.
Ackerley Reed
[email protected]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
[email protected]These chimichangas were a bit bland for my taste, but they had a nice texture.
elite50_x
[email protected]I'm so glad I tried this recipe. The chimichangas were amazing and I will definitely be making them again.
ajsea1sy
[email protected]Delicious!
Sagor, Poru
[email protected]These chimichangas were easy to make and turned out great! I will definitely be making them again.
Pankaj Shrestha
[email protected]I made these chimichangas for a party and they were a huge success. Everyone raved about them and asked for the recipe.
Khalid Zaman
[email protected]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
[email protected]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
[email protected]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.