Best 3 Vegetarian Chimichangas Recipes
**Vegetarian Chimichangas: A Culinary Delight**
Indulge in the delectable flavors of vegetarian chimichangas, a crispy and flavorful dish that combines the richness of Mexican cuisine with the goodness of plant-based ingredients. These chimichangas are bursting with a symphony of textures and flavors, featuring tender and savory fillings wrapped in a golden-brown tortilla. Dive into a delightful culinary journey with three irresistible recipes that cater to various dietary preferences and taste buds. Whether you're a seasoned vegetarian or simply seeking a meatless meal option, these chimichangas promise an extraordinary dining experience.
**Classic Vegetarian Chimichangas:** Experience the timeless flavors of classic vegetarian chimichangas, where a blend of black beans, sweet corn, bell peppers, and aromatic spices fill the tortillas. These traditional chimichangas are a crowd-pleaser, offering a satisfying and wholesome meal that appeals to vegetarians and meat-eaters alike.
**Vegan Chimichangas:** Embark on a plant-based culinary adventure with vegan chimichangas, where hearty sweet potatoes, black beans, and a medley of vegetables take center stage. These chimichangas are a testament to the versatility of vegan cuisine, delivering a symphony of flavors and textures that will leave you feeling nourished and satisfied.
**Quinoa and Black Bean Chimichangas:** Discover a unique twist on the classic chimichanga with this recipe that incorporates protein-packed quinoa and black beans. The addition of roasted poblano peppers and a zesty tomatillo sauce elevates this dish to a new level of deliciousness, making it a perfect choice for health-conscious individuals and those seeking a gluten-free option.
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.
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! :).
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.
Tips:
- Prep the veggies beforehand: Dice, slice, and chop all the vegetables before you start cooking to save time and ensure even cooking.
- Don't overcrowd the pan: When cooking the vegetables, cook them in batches if necessary to avoid overcrowding the pan, which can result in steamed rather than sautéed veggies.
- Use a large skillet or griddle: This will give you enough space to cook all the chimichangas at once without overcrowding.
- Get the tortillas nice and hot: Warm the tortillas in a skillet or on a griddle before filling and rolling them. This will make them more pliable and less likely to crack.
- Don't overfill the chimichangas: Use about 1/2 cup of filling per chimichanga. Overfilling will make them difficult to roll and seal properly.
- Seal the chimichangas tightly: After rolling up the chimichangas, make sure to tuck in the ends well to prevent the filling from leaking out during frying.
- Fry the chimichangas in batches: Don't overcrowd the pan when frying the chimichangas, as this will lower the oil temperature and make them soggy. Fry them in batches of 2-3 at a time.
- Drain the chimichangas on paper towels: After frying, drain the chimichangas on paper towels to remove excess oil.
Conclusion:
These vegetarian chimichangas are a delicious and satisfying meal that can be enjoyed by people of all dietary preferences. They're easy to make and can be tailored to your own taste preferences with different vegetables, cheeses, and sauces. So next time you're looking for a quick and easy weeknight meal, give these vegetarian chimichangas a try!
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