Baked Vegetarian Chimichangas Warm Or Cold Recipes

VEGETARIAN BAKED CHIMICHANGAS

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.

VEGETARIAN CHIMICHANGAS

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.