VEGETARIAN BAKED CHIMICHANGAS
Believe it or not I'm a chimichanga virgin [so to speak], but after having my first chicken chimichanga at a wonderful Mexican restaurant in San Diego, I found the original of this vegetarian one [for my son & his wife] which I've managed to tweek a little!
Provided by Sydney Mike
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F, then lightly oil a 15" baking SHEET.
- FOR THE FILLING, in large bowl, combine beans, olives, green chilies, slaw mix, cheese & 1 cup salsa, & mix well.
- Wrap tortillas in cloth towel & microwave on HIGH 1 1/2 minutes.
- Divide filling evenly among the 6 tortillas, spooning it onto each tortilla in a narrow band just off center & with each end of the narrow band of filling ending about 1 1/2 inches from the edge of the tortilla.
- Roll tortilla over filling, then fold ends over, tucking them under the roll, if necessary securing each end with wooden picks.
- Spray each tortilla lightly with PAM, then place each tortilla seam side down on baking sheet.
- Bake up to 15 minutes until golden brown, then using a spatula, flip each chimichanga over.
- Cook other side 4-10 minutes or until golden brown.
- Serve topped with salsa, sour cream, green onions & almonds.
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FDK 302
[email protected]These vegetarian baked chimichangas are a great way to get your kids to eat their vegetables.
Annexnirmol Sen
[email protected]I'm so glad I found this recipe for vegetarian baked chimichangas. They're a new family favorite!
Danger Boss
[email protected]These vegetarian baked chimichangas are perfect for a potluck or party.
Sufia Ms.
[email protected]I love that these vegetarian baked chimichangas can be made ahead of time.
Amrit Saab
[email protected]These vegetarian baked chimichangas are a delicious and healthy alternative to traditional chimichangas.
Vlora Vlora
[email protected]I made these vegetarian baked chimichangas for my vegetarian friends and they loved them!
Faraz jee
[email protected]These vegetarian baked chimichangas are a great way to use up leftover rice and beans.
alim akando
[email protected]I wasn't sure how these vegetarian baked chimichangas would turn out, but I was pleasantly surprised. They were delicious!
Margret Muthoni
[email protected]These vegetarian baked chimichangas are a great party appetizer. They're easy to make and always a hit with my guests.
monte carlo jim
[email protected]I've never made chimichangas before, but these vegetarian baked chimichangas were so easy to make. I'll definitely be making them again!
Marawan Ehab
[email protected]These vegetarian baked chimichangas are a great way to get your kids to eat their vegetables.
Prossy Ainembabazi
[email protected]I love these vegetarian baked chimichangas! The filling is so flavorful and the chimichangas are always crispy and delicious.
john Dick
[email protected]These vegetarian baked chimichangas are a great option for a quick and easy weeknight meal. The chimichangas can be assembled ahead of time and then baked when you're ready to eat.
Fred Tetteh Kwameh
[email protected]I made these vegetarian baked chimichangas for my friends and they loved them! The chimichangas were so flavorful and the cheese sauce was perfect.
Md.Rabiul Islam Rafi
[email protected]These vegetarian baked chimichangas are a great way to use up leftover vegetables. I had some leftover broccoli, carrots, and zucchini, and I just threw them in the filling. They were delicious!
Athambawa Jamaldeen
[email protected]I've made these vegetarian baked chimichangas several times now and they're always a crowd-pleaser. The recipe is easy to follow and the chimichangas are always a perfect crispy-soft balance.
sagar jaan
[email protected]These vegetarian baked chimichangas were a hit with my family! They were so easy to make and the filling was delicious. The chimichangas were crispy on the outside and soft and cheesy on the inside.