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    You are in: Home / Recipes / Vegetarian Baked Chimichangas Recipe
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    Vegetarian Baked Chimichangas

    1/7 Photos of Vegetarian Baked Chimichangas

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Sydney Mike's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE FILLING

    FOR THE TOPPING

    Directions:

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

    Ratings & Reviews:

    • on July 23, 2009

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2011

      55

      VERY GOOD!!! I made these tonight for dinner and EVERYONE ate them up! I made as listed with a few exceptions....I used blackbeans instead of pinto, I added garlic, cumin, a little salt and pepper and left out the green chilis. It wasn't listed in the directions when to add them and I figured my 8 year old might think it was too spicy if I did. I used medium salsa. I will definitely be making these again!! I ended up with 10 chimichangas and enough filling for 2 more. Delicious! Thanks again!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2009

      55

      These were great tasting and easy to make! I didn't mind either the lack of spices or the amount of cheese. The cabbage and carrots were a healthful addition. I used medium salsa, mild green chiles, low-fat cheese and instead of sour cream I served it with yogurt. My BF doesn't like spicy stuff, so he was really pleased with these. He had two, and I froze the rest to take to lunch at work. Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Vegetarian Baked Chimichangas

    Serving Size: 1 (333 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 461.0
     
    Calories from Fat 201
    43%
    Total Fat 22.3 g
    34%
    Saturated Fat 9.6 g
    48%
    Cholesterol 41.3 mg
    13%
    Sodium 1023.7 mg
    42%
    Total Carbohydrate 50.3 g
    16%
    Dietary Fiber 11.2 g
    45%
    Sugars 7.0 g
    28%
    Protein 18.4 g
    36%

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