Community Pick
Baked Vegetarian Chimichangas (Warm or Cold)
photo by jr8724
- Ready In:
- 25mins
- Ingredients:
- 18
- Serves:
-
8-10
ingredients
- 1 cup chopped onion
- 6 garlic cloves, minced
- 1 cup roughly-chopped mushroom (optional)
- 2 teaspoons olive oil
- 1 (7 ounce) can chopped green chilies
- 1 (16 ounce) can vegetarian refried beans
- 1 1⁄2 cups of your favorite salsa
- 2 cups cooked brown rice
- 1 (16 ounce) can regular black beans
- 1 (16 ounce) can black soybeans
- 1 ripe avocado, pitted, peeled, and cubed (optional)
- 1⁄2 teaspoon salt, to taste
- 1 -2 teaspoon chili powder, to taste
- 2 teaspoons powdered cumin
- 3 tablespoons sour cream (or non-dairy equivalent)
- 1 1⁄2 cups grated cheddar cheese or 1 1/2 cups soy cheese
- grated cheddar cheese (to garnish) or soy cheese (to garnish)
- flour tortilla (large burrito size)
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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Reviews
-
Yum! We used one can of black beans and one can of refried beans and that was plenty. If you can't find the black soybeans, don't worry about it because it will be good anyway. We left out the avocado and sour cream and cut back on the cheese. We had a lot of extra filling that we plan to eat as nachos!
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I've made this recipe a couple of times now, and I just love it! The first time I made these, I used the mushrooms but realized while eating them that I couldn't really taste them, so I don't use them anymore. I think they do make a great low-calorie filler if people want to use them though. I follow everything else as directed except I use pinto beans in place of the black soybeans, because my grocery store doesn't sell those. I especially love these, because I make them for dinner for my husband and I, and I still have enough left over to eat for lunch for a week! Thank you for a great, healthy recipe!
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Really nice recipe. I made it as stated except I couldn't find any black soybeans so I just used two cans of black beans, which I rinsed before using. Next time i make this I will either freeze half the mixture or just halve the recipe as it makes a lot! But other than it making a lot it was a good recipe. Thanks, I'll definately be making this again as it was easy and tasty!!
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Excellent! My family comments on these chimichangas was these were the best we ever had. A winning recipe as far as we are concerned and no one missed the meat! I did have a real lot of mixture left over -- no problem we are refrigerating the mixture and having them again later this week. Leftovers that no one is complaining about -- a keeper recipe for us. Thanks Julesong for posting this recipe that we will be having often.
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>