Baked Vegetarian Chimichangas (Warm Or Cold) Recipe

Name: Baked Vegetarian Chimichangas (Warm Or Cold)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Saute the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft.
2
Add the chopped chilies, flatten mixture in bottom of pan and saute, not stirring, until the onions begin to caramelize a little, then remove from heat.
3
In a large bowl, mix remaining ingredients except tortillas.
4
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.
5
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.
6
Sprinkle each with grated cheddar, serve with extra sour cream, guacamole, and salsa, and enjoy!
7
Makes 8 to 10 large chimichangas, depending on the amount of filling you put in each.
8
(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.).
9
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! :).

914

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup chopped onion, 6 garlic cloves, minced, 1 cup roughly-chopped mushroom (optional), 2 teaspoons olive oil, and more.

Yes, Baked Vegetarian Chimichangas (Warm Or Cold) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Vegetarian Chimichangas (Warm Or Cold)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions