Vegetarian Baked Chimichangas Recipe

Name: Vegetarian Baked Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING; 1 (16 ounce) can pinto beans, rinsed, drained; 1 (4 ounce) can black olives, sliced, drained; 1 (7 ounce) can green chilies (jalapeno or ortega); 1 cup Coleslaw (prepared mix with carrots); 1 cup sharp cheddar cheese, shredded; 1 cup salsa, chunky, mild; 6 flour tortillas; FOR THE TOPPING; 1 cup salsa, chunky, mild; 1 cup sour cream; 3 green onions, sliced; 1/4 cup almonds, sliced

Servings: persons

FOR THE FILLING
1 (16 ounce) can pinto beans, rinsed, drained
1 (4 ounce) can black olives, sliced, drained
1 (7 ounce) can green chilies (jalapeno or ortega)
1 cup Coleslaw (prepared mix with carrots)
1 cup sharp cheddar cheese, shredded
1 cup salsa, chunky, mild
6 flour tortillas
FOR THE TOPPING
1 cup salsa, chunky, mild
1 cup sour cream
3 green onions, sliced
1/4 cup almonds, sliced

1
["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."]

889

kcal

Calories

Fat

132

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE FILLING, 1 (16 ounce) can pinto beans, rinsed, drained, 1 (4 ounce) can black olives, sliced, drained, 1 (7 ounce) can green chilies (jalapeno or ortega), and more.

Yes, Vegetarian Baked Chimichangas falls under the Snacks & Appetizers 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!

Vegetarian Baked Chimichangas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions