Prep 10 mins
Cook 15 mins
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.
- 1 cup chopped onion
- 6 garlic cloves, minced
- 1 cup roughly-chopped mushroom (optional)
- 2 teaspoons olive oil
- 1 (7 ounce) canchopped 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) canregular 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)
- 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! :).
Yum! We used one can of black beans and one can of refried beans and that was plenty. If you can't find the black soybeans, don't worry about it because it will be good anyway. We left out the avocado and sour cream and cut back on the cheese. We had a lot of extra filling that we plan to eat as nachos!
I've made this recipe a couple of times now, and I just love it! The first time I made these, I used the mushrooms but realized while eating them that I couldn't really taste them, so I don't use them anymore. I think they do make a great low-calorie filler if people want to use them though. I follow everything else as directed except I use pinto beans in place of the black soybeans, because my grocery store doesn't sell those. I especially love these, because I make them for dinner for my husband and I, and I still have enough left over to eat for lunch for a week! Thank you for a great, healthy recipe!
Just terrific. I didn't have time to look around for black soy beans so I used 2 cans regular black beans. Well seasoned and it does make a lot but my family was happy to eat the left-overs the next day. Very nice recipe. Thanks.