1/4 Photos of 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.
My Private Note
Units: US | Metric
- 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)
- 1Sauté the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft.
- 2Add 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.
- 3In a large bowl, mix remaining ingredients except tortillas.
- 4To 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.
- 5Place 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.
- 6Sprinkle each with grated cheddar, serve with extra sour cream, guacamole, and salsa, and enjoy!
- 7Makes 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.).
- 9Note: 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! :).
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Nutritional Facts for Baked Vegetarian Chimichangas (Warm or Cold)
Serving Size: 1 (243 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 250.0
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 5.3 g
- Cholesterol 24.5 mg
- Sodium 582.1 mg
- Total Carbohydrate 29.9 g
- Dietary Fiber 6.1 g
- Sugars 3.9 g
- Protein 11.8 g
The following items or measurements are not included:
vegetarian refried beans