VEGETARIAN CHIMICHANGAS
Provided by Catherine McCord
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.
- Heat the 2 teaspoons oil in a large skillet over medium heat and cook the onions and garlic, stirring often, until the onions are soft, about 3 minutes. Add the mushrooms, cumin, salt and green chiles. Cook, stirring occasionally, until the mushrooms are soft, 3 to 4 minutes.
- Transfer the mushroom mixture to a large bowl and add both beans, tomatoes, brown rice, cheese, the 1 cup salsa and 1/2 cup cilantro. Stir to combine the filling.
- Place 3/4 to 1 cup of the filling in the center of each tortilla and fold the sides in. Then fold the bottom up to cover the filling and fold the top down.
- Place the chimichangas, seam-side down, on the prepared baking sheet and brush or spray them lightly with oil. Bake until the tortillas are golden brown, about 15 minutes. Serve with sliced avocado, sour cream, extra salsa and cilantro.
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Sathakkathulla Kalachal
[email protected]I made these chimis for a potluck and they were a big hit! Everyone loved them.
Abdull Hadi
[email protected]These chimis were a great way to use up leftover vegetables. I added some black beans and corn to the filling and it turned out great.
Chadia Salameh Chadia
[email protected]I'm not a vegetarian but I really enjoyed these chimis! The filling was flavorful and the chimichangas were crispy and delicious.
Thulara joseph
[email protected]These chimis were too greasy for my taste. I think I'll try a different recipe next time.
Raihan Sk
[email protected]I followed the recipe exactly but my chimis didn't turn out crispy. I'm not sure what went wrong.
Md siraj uddin
[email protected]These chimis were a bit bland. I think I'll add more spices next time.
Jessica and David
[email protected]These chimis were easy to make and turned out great! I'll definitely be making them again.
Ahmad Hmouda
[email protected]I made these chimis for my family and they loved them! The filling was flavorful and the chimichangas were crispy and delicious.
Qtc swaziristan
[email protected]These chimis were delicious! I especially liked the avocado crema. I'll definitely be making these again.
Popi Akhter
[email protected]I've made these chimis a few times now and they're always a hit! I love that they're vegetarian and packed with healthy ingredients.
Aliya's food World
[email protected]These chimis were a bit more work than I expected, but they were worth it! They were delicious and everyone at my dinner party loved them.
Arfan Gill
[email protected]I'm not usually a fan of vegetarian dishes, but these chimis were surprisingly good! The filling was packed with flavor and the chimichangas were perfectly crispy.
Denny Henderson
[email protected]These chimis were easy to make and turned out great! I used a store-bought chimichanga wrapper and the recipe came together quickly.
Regina Kerr
[email protected]I made these chimis for a party and they were a huge success! Everyone loved them. I especially liked that they were vegetarian so everyone could enjoy them.
Draco Drake
[email protected]These vegetarian chimis were a hit with my family! The filling was flavorful and the chimichangas were crispy and delicious. I'll definitely be making these again.