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Baked Vegetarian Chimichangas

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Ingredients

Adjust Servings:
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

Nutritional information

250.1
Calories
89 g
Calories From Fat
10 g
Total Fat
5.3 g
Saturated Fat
24.6 mg
Cholesterol
582.2 mg
Sodium
30 g
Carbs
6.2 g
Dietary Fiber
3.9 g
Sugars
11.9 g
Protein
243 g
Serving Size

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Baked Vegetarian Chimichangas

Features:
    Cuisine:

    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.

    • 45 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Baked Vegetarian Chimichangas Warm or Cold, 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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    Steps

    1
    Done

    Saut the Chopped Onion, Garlic, and Mushrooms If Using in Olive Oil Until Onion Is Soft.

    2
    Done

    Add the Chopped Chilies, Flatten Mixture in Bottom of Pan and Saut, not Stirring, Until the Onions Begin to Caramelize a Little, Then Remove from Heat.

    3
    Done

    in a Large Bowl, Mix Remaining Ingredients Except Tortillas.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    Sprinkle Each With Grated Cheddar, Serve With Extra Sour Cream, Guacamole, and Salsa, and Enjoy!

    7
    Done

    Makes 8 to 10 Large Chimichangas, Depending on the Amount of Filling You Put in Each.

    8
    Done

    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..

    9
    Done

    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! :.

    Avatar Of Logan Martinez

    Logan Martinez

    Grill master creating perfectly seared meats with mouthwatering flavors.

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