Vegetarian Baked Chimichangas

READY IN: 35mins
Recipe by Sydney Mike

Believe it or not I'm a chimichanga virgin [so to speak], but after having my first chicken chimichanga at a wonderful Mexican restaurant in San Diego, I found the original of this vegetarian one [for my son & his wife] which I've managed to tweek a little!

Top Review by Kim127

These were awesome!!! So much flavor and I was surprised how easy they were to put together. I made a couple of changes, I used black beans instead of pinto and left out the olives. DH put olives on as a topping, but I just can't eat them, lol. They baked up perfectly, nice and crispy. I topped mine with salsa, sour cream, the green onions and some cilantro. Thanks for sharing this recipe!!! Loved it!

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F, then lightly oil a 15" baking SHEET.
  2. FOR THE FILLING, in large bowl, combine beans, olives, green chilies, slaw mix, cheese & 1 cup salsa, & mix well.
  3. Wrap tortillas in cloth towel & microwave on HIGH 1 1/2 minutes.
  4. 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.
  5. Roll tortilla over filling, then fold ends over, tucking them under the roll, if necessary securing each end with wooden picks.
  6. Spray each tortilla lightly with PAM, then place each tortilla seam side down on baking sheet.
  7. Bake up to 15 minutes until golden brown, then using a spatula, flip each chimichanga over.
  8. Cook other side 4-10 minutes or until golden brown.
  9. Serve topped with salsa, sour cream, green onions & almonds.

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