Best 2 Vegetarian Baked Chimichangas Recipes

Embark on a culinary journey to discover the tantalizing flavors of vegetarian baked chimichangas. Get ready to tantalize your taste buds with this delightful and versatile dish that embodies the essence of Mexican cuisine. With its crispy golden shell encasing a savory filling of tender vegetables, gooey cheese, and aromatic spices, this vegetarian delight promises a symphony of flavors and textures. Let's dive into the world of vegetarian baked chimichangas and explore the secrets to creating this irresistible dish that will satisfy vegetarians and meat-eaters alike.

Here are our top 2 tried and tested recipes!

BAKED VEGETARIAN CHIMICHANGAS (WARM OR COLD)

Baked Vegetarian Chimichangas (Warm or Cold) image

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.

Provided by Julesong

Categories Lunch/Snacks

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 18

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)

Steps:

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! :).

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

Ingredients

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.

Tips:

Prep Veggies in Advance: Save time by chopping and roasting the vegetables ahead of time.
Use a Large Skillet or Griddle: This will allow you to cook multiple chimichangas at once.
Don't Overfill the Chimichangas: Otherwise, they will be difficult to roll and seal.
Use a Toothpick to Secure the Chimichangas: This will help them stay closed during baking.
Bake the Chimichangas UntilCrispy: This will give them a delicious golden brown color.
Serve with Your Favorite Toppings: Such as guacamole, salsa, sour cream, and cheese.

Conclusion:

This recipe for Vegetarian Baked Chimichangas is a delicious and satisfying meal that is perfect for busy weeknights. The chimichangas are filled with a flavorful combination of roasted vegetables, black beans, and cheese, and they are then baked until crispy. Serve them with your favorite toppings, and you have a meal that the whole family will love.