Vegetarian Baked Chimichangas

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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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!!

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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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I made these for lunch for my kids and I, and we all really enjoyed them. There wasn't a single chimichanga left on the plate. My son especially thought the coleslaw mix was a great filler for this dish. We topped ours with sour cream and olives, but I'd like to try these again and top them with our favorite guacamole wtih hot sauce. Thanks Syd! Made for "Gimme 5" tag game.

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I really enjoyed this for dinner tonight! I didn't look real good at the instructions and used a homemade coleslaw with mayonnaise dressing. It still turned out great! Instead of pinto beans, I used some kidney beans that I had leftover. I also left out the green chilies. Still great! Thanks Mike for a forgiving recipe that tastes great!

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I made these for dinner tonight. DD, her friend and I all loved them. I used green olives rather than black (personal preference) and shredded nacho cheese. I used a whole package (11) of the small 7 inch tortillas and still had a lot of filling left over so I guess I should have used the large tortillas. The whole cup of cheese went into the filling and extra shredded cheese was made available for anyone who wanted it. Thanks for posting.

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These are good! I particularly enjoyed the crispy tortilla without the guilt of deep frying. I would definitely like to play with this recipe some more--perhaps adding some cumin, chili powder, salt, etc. to the filling? To solve the cheese issue from the previous review I put half in the filling and put the other half on top of the chimi at the end of baking. I also used pepitas--thanks for the yummy suggestion, Jen! Instead of sour cream (which DH and I don't enjoy) I served these with homemade guacamole. Thanks for posting, this is going to be a keeper for sure!

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A delicious, satisfying vegetarian entree that meat eaters will love! The toppings aren't even necessary as this stands by itself and is nice "to go" for lunch or to keep in the freezer for quick dinners. I substituted chopped olives for the sliced which worked well and pumpkin seeds for the almonds. I need to say one important thing: this is a burrito. Chimichangas are by definition fried burritos. From Wikipedia: According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a pastry into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say chimichanga, the Spanish equivalent of thingamajig. My husband thought this needed much more cheese. I agree that the cheese doesn't add anything since the other ingredients are so flavorful, so maybe omit it all together or use one with a more outstanding texture or flavor like pepper jack, queso or goat cheese. Thanks for sharing!

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