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    You are in: Home / Recipes / Vegetarian Baked Chimichangas Recipe
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    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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    Units: US | Metric




    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


      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!

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    • on May 15, 2011


      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


      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!

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    Read All Reviews (8)


    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

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