Best 3 Vegetarian Chimichangas Recipes

Craving a delicious, vegetarian meal that is packed with flavor and easy to make? Look no further than vegetarian chimichangas! These tantalizing treats offer a delightful combination of textures and flavors, with a crispy tortilla exterior and a savory, vegetable-filled interior. Perfect for a quick and satisfying meal or as a party appetizer, vegetarian chimichangas are sure to be a hit. With a variety of fillings to choose from, including roasted vegetables, beans, cheese, and more, there is a vegetarian chimichanga recipe out there to satisfy every palate. So, get ready to embark on a culinary journey and discover the best vegetarian chimichangas that will leave you craving for more.

Let's cook with our recipes!

VEGETARIAN CHIMICHANGAS

Vegetarian Chimichangas image

Provided by Catherine McCord

Categories main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

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.

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:

To make the perfect chimichanga, start with high-quality ingredients. Fresh, flavorful vegetables, tender meat, and a crispy tortilla will all contribute to a delicious dish.
Be sure to cook the vegetables until they are tender but still have a little bit of crunch. This will give them the best flavor and texture.
If you are using meat, be sure to cook it until it is cooked through. This will help to prevent the chimichangas from becoming dry.
When assembling the chimichangas, be sure to roll them tightly so that they don't fall apart during frying.
Fry the chimichangas in hot oil until they are golden brown and crispy. This will give them a delicious flavor and texture.
Serve the chimichangas immediately with your favorite toppings, such as salsa, guacamole, sour cream, or cheese.

Conclusion:

Chimichangas are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy meal, or they can be dressed up for a special occasion. With so many different variations to choose from, there is sure to be a chimichanga recipe that everyone will love.