Baked Vegetarian Chimichangas - Warm Or Cold
From julesong 16 years ago
- 15 minutes to make
- Serves 10
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. Read more :) Good for picnics & potlucks, too... see note below. This is my own recipe, an original. See less
Ingredients
- 1 cup chopped onions shopping list
- 6 garlic cloves, minced shopping list
- 1 cup roughly-chopped mushrooms (optional) shopping list
- 2 teaspoons olive oil shopping list
- 1 (7 ounce) can chopped green chilies shopping list
- 1 (16 ounce) can vegetarian refried beans shopping list
- 1 1/2 cups of your favorite salsa shopping list
- 2 cups cooked brown rice shopping list
- 1 (16 ounce) can regular black beans shopping list
- 1 (16 ounce) can black soybeans shopping list
- 1 ripe avocado, pitted, peeled, and cubed (optional) shopping list
- 1/2 teaspoon salt, to taste shopping list
- 1-2 teaspoon chili powder, to taste shopping list
- 2 teaspoons powdered cumin shopping list
- 3 tablespoons sour cream (or non-dairy equivalent) shopping list
- 1 1/2 cups grated cheddar cheese or soy cheese shopping list
- grated cheddar cheese or soy cheese (to garnish) shopping list
- flour tortillas (large burrito size) shopping list
How to make it
- Sauté the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft.
- Add the chopped chiles, 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 lowcarb 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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" It was excellent "