Ingredients
-
1
-
6
-
1
-
2
-
1
-
1
-
1 1/2
-
2
-
1
-
1
-
1
-
1/2
-
1 - 2
-
2
-
3
Directions
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! :). |
