Vegetarian Chimichangas
Vegetarian Chimichangas are crispy crunchy and filled with an array of beans and vegetables to make a perfect vegetarian meal for the whole family to enjoy!
Servings: 20
Calories: 265kcal
Ingredients
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons olive oil, plus more for brushing the tortillas
- 2 teaspoons ground cumin
- 1 cup sliced button mushrooms
- 1 teaspoon kosher salt
- 1 7-ounce can diced green chilies
- 1 15-ounce can vegetarian refried beans
- 1 15-ounce can black beans
- 1 15-ounce can diced tomatoes, drained
- 1/2 cup chopped cilantro
- 2 cups cooked brown rice
- 1 cup salsa
- 1 cup grated cheddar cheese
- 1 ripe avocado, sliced
- 8 burrito-size tortillas
Instructions
- Preheat oven to 400F.
- Heat the oil in a saute pan and saute the onions and garlic 3 minutes, until soft.
- Add the cumin, mushrooms, green chiles, and salt. Cook an additional 3-4 minutes, until the mushrooms are soft.
- Place the mushroom mixture in a large mixing bowl and add the beans, tomatoes, cilantro, brown rice, salsa, and cheese. Stir to combine.
- Place 3/4 to 1 cup of the filling in the center of a tortilla, fold the sides in, then fold the bottom up to cover the filling, and fold the top down.
- Place the chimichangas, folded side down, on a greased baking sheet, and brush or spray them lightly with oil.
- Bake 15 minutes, until the tortillas are golden brown. Serve with sliced avocado, sour cream, extra salsa and cilantro.
Notes
- If the tortillas are too stiff to fold, place them in the microwave for 30 seconds between 2 damp paper towels to soften.
Nutrition
Calories: 265kcal | Carbohydrates: 41g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 608mg | Potassium: 494mg | Fiber: 10g | Sugar: 3g | Vitamin A: 244IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 3mg