1/7 Photos of Vegetarian Baked Chimichangas
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!
My Private Note
Units: US | Metric
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
- 1Preheat oven to 425 degrees F, then lightly oil a 15" baking SHEET.
- 2FOR THE FILLING, in large bowl, combine beans, olives, green chilies, slaw mix, cheese & 1 cup salsa, & mix well.
- 3Wrap tortillas in cloth towel & microwave on HIGH 1 1/2 minutes.
- 4Divide 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.
- 5Roll tortilla over filling, then fold ends over, tucking them under the roll, if necessary securing each end with wooden picks.
- 6Spray each tortilla lightly with PAM, then place each tortilla seam side down on baking sheet.
- 7Bake up to 15 minutes until golden brown, then using a spatula, flip each chimichanga over.
- 8Cook other side 4-10 minutes or until golden brown.
- 9Serve topped with salsa, sour cream, green onions & almonds.
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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
- Total Fat 22.3 g
- Saturated Fat 9.6 g
- Cholesterol 41.3 mg
- Sodium 1023.7 mg
- Total Carbohydrate 50.3 g
- Dietary Fiber 11.2 g
- Sugars 7.0 g
- Protein 18.4 g