Baked Vegetarian Chimichangas (Warm or Cold)

Baked Vegetarian Chimichangas (Warm or Cold) created by jr8724

These are a deliciously healthy, filling meal, and good for both everyday eating and when your vegetarian guests come over for dinner! My non-vegetarian husband doesn't even miss the meat when I fix these. This is a *big* batch, so plan on leftovers. :) Good for picnics & potlucks, too... see note below.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Sauté the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft.
  • Add the chopped chilies, flatten mixture in bottom of pan and sauté, not stirring, until the onions begin to caramelize a little, then remove from heat.
  • In a large bowl, mix remaining ingredients except tortillas.
  • To put together the chimichangas, place about 3/4 to 1 cup of filling on a tortilla, fold the bottom over the filling, fold the sides in, then carefully fold/flip it over to close; repeat until you have as many chimichangas as you want to bake at one time.
  • Place the chimichangas on a cookie sheet, brush each one with 1/2 teaspoon of olive oil, and bake at 400 degrees F for 15 minutes.
  • Sprinkle each with grated cheddar, serve with extra sour cream, guacamole, and salsa, and enjoy!
  • Makes 8 to 10 large chimichangas, depending on the amount of filling you put in each.
  • (Black soybeans are good for those eating low carb because they are lower in carbohydrates and high in fiber. Information on black soybeans available at the Eden Foods website.).
  • Note: To make these for a picnic or potluck, instead of baking them as I would at home, I make the filling and put it in a container, then bring tortillas and toppings and set them all out so folks can make their own sort of burritos. It's very popular! :).
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RECIPE MADE WITH LOVE BY

@Julesong
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@Julesong
Contributor
"These are a deliciously healthy, filling meal, and good for both everyday eating and when your vegetarian guests come over for dinner! My non-vegetarian husband doesn't even miss the meat when I fix these. This is a *big* batch, so plan on leftovers. :) Good for picnics & potlucks, too... see note below."

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  1. jr8724
    Baked Vegetarian Chimichangas (Warm or Cold) Created by jr8724
  2. jr8724
    Baked Vegetarian Chimichangas (Warm or Cold) Created by jr8724
  3. Lovaskon
    Loved these! I omitted the soy beans and used a vegan cheese sauce.
  4. boobear
    My husband who is an avid meat eater just confessed that this recipe is by far the best chimichanga he has EVER had anywhere!!! That's quite the compliment!! I halved the recipe thinking to make 4 for our 2 person household, however the filling easily made 6 very large chimichanga's. I also used fat free refried beans, fat free sour cream and part skim cheddar cheese. Be sure to rinse your black and soybeans, this is not stated in the recipe but is a must, even if you use unsalted beans(which I also did).
  5. koeksister
    These were really good. I used a pack of veggie ground round to replace the refried beans and black soybeans. Also left out the avocado. My 9 year old loved it too. Served with salsa and yogurt.
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