Best Baked Vegetarian Chimichangas Warm Or Cold Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETARIAN BAKED CHIMICHANGAS



Vegetarian Baked Chimichangas image

Believe it or not I'm a chimichanga virgin [so to speak], but after having my first chicken chimichanga at a wonderful Mexican restaurant in San Diego, I found the original of this vegetarian one [for my son & his wife] which I've managed to tweek a little!

Provided by Sydney Mike

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) can pinto beans, rinsed, drained
1 (4 ounce) can black olives, sliced, drained
1 (7 ounce) can green chilies (jalapeno or ortega)
1 cup Coleslaw (prepared mix with carrots)
1 cup sharp cheddar cheese, shredded
1 cup salsa, chunky, mild
6 flour tortillas
1 cup salsa, chunky, mild
1 cup sour cream
3 green onions, sliced
1/4 cup almonds, sliced

Steps:

  • Preheat oven to 425 degrees F, then lightly oil a 15" baking SHEET.
  • FOR THE FILLING, in large bowl, combine beans, olives, green chilies, slaw mix, cheese & 1 cup salsa, & mix well.
  • Wrap tortillas in cloth towel & microwave on HIGH 1 1/2 minutes.
  • Divide filling evenly among the 6 tortillas, spooning it onto each tortilla in a narrow band just off center & with each end of the narrow band of filling ending about 1 1/2 inches from the edge of the tortilla.
  • Roll tortilla over filling, then fold ends over, tucking them under the roll, if necessary securing each end with wooden picks.
  • Spray each tortilla lightly with PAM, then place each tortilla seam side down on baking sheet.
  • Bake up to 15 minutes until golden brown, then using a spatula, flip each chimichanga over.
  • Cook other side 4-10 minutes or until golden brown.
  • Serve topped with salsa, sour cream, green onions & almonds.

VEGETARIAN CHIMICHANGAS



Vegetarian Chimichangas image

Provided by Catherine McCord

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 17

2 teaspoons olive oil, plus more for greasing and brushing or spraying
1 onion, chopped
4 cloves garlic, minced
1 cup sliced button mushrooms
2 teaspoons ground cumin
1 teaspoon kosher salt
One 7-ounce can diced green chiles, drained
One 15-ounce can black beans, drained and rinsed
One 15-ounce can vegetarian refried beans
One 15-ounce can diced tomatoes, drained
2 cups cooked brown rice
1 cup shredded Cheddar
1 cup salsa, plus more for serving
1/2 cup chopped cilantro, plus more for serving
8 burrito-size flour tortillas
1 ripe avocado, sliced
Sour cream, for serving

Steps:

  • Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.
  • Heat the 2 teaspoons oil in a large skillet over medium heat and cook the onions and garlic, stirring often, until the onions are soft, about 3 minutes. Add the mushrooms, cumin, salt and green chiles. Cook, stirring occasionally, until the mushrooms are soft, 3 to 4 minutes.
  • Transfer the mushroom mixture to a large bowl and add both beans, tomatoes, brown rice, cheese, the 1 cup salsa and 1/2 cup cilantro. Stir to combine the filling.
  • Place 3/4 to 1 cup of the filling in the center of each tortilla and fold the sides in. Then fold the bottom up to cover the filling and fold the top down.
  • Place the chimichangas, seam-side down, on the prepared baking sheet and brush or spray them lightly with oil. Bake until the tortillas are golden brown, about 15 minutes. Serve with sliced avocado, sour cream, extra salsa and cilantro.

Related Topics