VEGETARIAN BAKED CHIMICHANGAS
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
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.
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Kanxo Keto
[email protected]I can't wait to try this recipe. It looks so delicious!
Fran Smith
[email protected]These chimichangas were a great meal prep option. I made a big batch on the weekend and then had them for lunch all week.
Brian Woodson (Faustus)
[email protected]I thought the chimichangas were a little bland. I added some extra spices and they were much better.
Husnain Bhai
[email protected]These chimichangas were a great way to use up leftover rice and beans.
Qurban Baltistani
[email protected]I had never made chimichangas before, but this recipe made it so easy. I will definitely be making them again.
Dipu Ahmed
[email protected]I'm a big fan of Mexican food and these chimichangas did not disappoint. They were delicious!
Haller Boy Free Fire
[email protected]These chimichangas were the perfect party food. They were easy to make ahead of time and everyone loved them.
Samuel semretu
[email protected]I'm not a vegetarian, but these chimichangas were so good I didn't even miss the meat.
Julienne Antoine Green
[email protected]The chimichangas were a little too spicy for my taste, but my husband loved them.
Kusi Peter
[email protected]These chimichangas were so easy to make. I had them ready in under 30 minutes.
shaeda farooqi
[email protected]I loved that this recipe used all fresh vegetables. It made the chimichangas so flavorful and healthy.
Ammad raja
[email protected]These vegetarian chimichangas were a hit with my family! The flavors were amazing and the filling was so hearty.