Vegetarian Chimichangas

5 from 2 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Mexican

Servings:

Calories: 265kcal

Author: Catherine McCord

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

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