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1
Saute the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft.
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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.
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3
In a large bowl, mix remaining ingredients except tortillas.
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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.
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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.
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6
Sprinkle each with grated cheddar, serve with extra sour cream, guacamole, and salsa, and enjoy!
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7
Makes 8 to 10 large chimichangas, depending on the amount of filling you put in each.
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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.).
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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! :).
