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!"
 
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photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
photo by Kim127 photo by Kim127
photo by NorthwestGal photo by NorthwestGal
photo by Sharon123 photo by Sharon123
photo by Sharon123 photo by Sharon123
Ready In:
35mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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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Reviews

  1. These were awesome!!! So much flavor and I was surprised how easy they were to put together. I made a couple of changes, I used black beans instead of pinto and left out the olives. DH put olives on as a topping, but I just can't eat them, lol. They baked up perfectly, nice and crispy. I topped mine with salsa, sour cream, the green onions and some cilantro. Thanks for sharing this recipe!!! Loved it!
     
  2. VERY GOOD!!! I made these tonight for dinner and EVERYONE ate them up! I made as listed with a few exceptions....I used blackbeans instead of pinto, I added garlic, cumin, a little salt and pepper and left out the green chilis. It wasn't listed in the directions when to add them and I figured my 8 year old might think it was too spicy if I did. I used medium salsa. I will definitely be making these again!! I ended up with 10 chimichangas and enough filling for 2 more. Delicious! Thanks again!!
     
  3. These were great tasting and easy to make! I didn't mind either the lack of spices or the amount of cheese. The cabbage and carrots were a healthful addition. I used medium salsa, mild green chiles, low-fat cheese and instead of sour cream I served it with yogurt. My BF doesn't like spicy stuff, so he was really pleased with these. He had two, and I froze the rest to take to lunch at work. Great recipe!
     
  4. I made these for lunch for my kids and I, and we all really enjoyed them. There wasn't a single chimichanga left on the plate. My son especially thought the coleslaw mix was a great filler for this dish. We topped ours with sour cream and olives, but I'd like to try these again and top them with our favorite guacamole wtih hot sauce. Thanks Syd! Made for "Gimme 5" tag game.
     
  5. I really enjoyed this for dinner tonight! I didn't look real good at the instructions and used a homemade coleslaw with mayonnaise dressing. It still turned out great! Instead of pinto beans, I used some kidney beans that I had leftover. I also left out the green chilies. Still great! Thanks Mike for a forgiving recipe that tastes great!
     
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Tweaks

  1. VERY GOOD!!! I made these tonight for dinner and EVERYONE ate them up! I made as listed with a few exceptions....I used blackbeans instead of pinto, I added garlic, cumin, a little salt and pepper and left out the green chilis. It wasn't listed in the directions when to add them and I figured my 8 year old might think it was too spicy if I did. I used medium salsa. I will definitely be making these again!! I ended up with 10 chimichangas and enough filling for 2 more. Delicious! Thanks again!!
     
  2. These were awesome!!! So much flavor and I was surprised how easy they were to put together. I made a couple of changes, I used black beans instead of pinto and left out the olives. DH put olives on as a topping, but I just can't eat them, lol. They baked up perfectly, nice and crispy. I topped mine with salsa, sour cream, the green onions and some cilantro. Thanks for sharing this recipe!!! Loved it!
     
  3. I really enjoyed this for dinner tonight! I didn't look real good at the instructions and used a homemade coleslaw with mayonnaise dressing. It still turned out great! Instead of pinto beans, I used some kidney beans that I had leftover. I also left out the green chilies. Still great! Thanks Mike for a forgiving recipe that tastes great!
     
  4. A delicious, satisfying vegetarian entree that meat eaters will love! The toppings aren't even necessary as this stands by itself and is nice "to go" for lunch or to keep in the freezer for quick dinners. I substituted chopped olives for the sliced which worked well and pumpkin seeds for the almonds. I need to say one important thing: this is a burrito. Chimichangas are by definition fried burritos. From Wikipedia: According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a pastry into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say chimichanga, the Spanish equivalent of thingamajig. My husband thought this needed much more cheese. I agree that the cheese doesn't add anything since the other ingredients are so flavorful, so maybe omit it all together or use one with a more outstanding texture or flavor like pepper jack, queso or goat cheese. Thanks for sharing!
     

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