Baked Vegetarian Chimichangas Warm Or Cold Recipes

BAKED VEGETARIAN CHIMICHANGAS (WARM OR COLD)

Steps:

• Sauté the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft.
• Add the chopped chilies, flatten mixture in bottom of pan and sauté, not stirring, until the onions begin to caramelize a little, then remove from heat.
• In a large bowl, mix remaining ingredients except tortillas.
• To put together the chimichangas, place about 3/4 to 1 cup of filling on a tortilla, fold the bottom over the filling, fold the sides in, then carefully fold/flip it over to close; repeat until you have as many chimichangas as you want to bake at one time.
• Place the chimichangas on a cookie sheet, brush each one with 1/2 teaspoon of olive oil, and bake at 400 degrees F for 15 minutes.
• Sprinkle each with grated cheddar, serve with extra sour cream, guacamole, and salsa, and enjoy!
• Makes 8 to 10 large chimichangas, depending on the amount of filling you put in each.
• (Black soybeans are good for those eating low carb because they are lower in carbohydrates and high in fiber. Information on black soybeans available at the Eden Foods website.).
• Note: To make these for a picnic or potluck, instead of baking them as I would at home, I make the filling and put it in a container, then bring tortillas and toppings and set them all out so folks can make their own sort of burritos. It's very popular! :).

BAKED CHIMICHANGAS

Steps:

• After stewing the meat on a crockpot or pan drain off liquid and reserve.
• Shred and chop meat-set aside.
• In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.
• Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.
• Add adobo sauce if needed, you don't want a totaly dry mixture and you dont want it soggy.
• Warm tortillas in the oven so they are bendable.
• Lay out 3 or 4 at a time and slightly off center place some cheese and then about 1/2 a cup of meat mixture and fold envelope style.
• Place on a lightly greased cookie sheet-repeat.
• Lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice.
• With the juices from the cooked meat I make a spicy gravy to offer with this.
• When done remove from oven.
• Serve with condiments, spanish rice and refried beans.
• Believe me when I say you will roll away from the table!
• To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top.

BAKED CHIMICHANGAS

Steps:

• 1. In large skillet, brown ground beef and onions until beef is no longer pink. Drain well.
• 2. Stir in green chiles, tomato sauce, water, and taco seasoning packet. (If you are using your own taco seasoning, you probably won't need quite as much water. I used about 1/3 cup). Bring to a boil, then turn down heat and simmer for about 8 minutes, or until thickened. Stir in refried beans.
• 3. Preheat oven to 450 degrees. Line a rimmed baking pan with parchment paper or foil (spray foil with non stick spray). Spoon about 1/3 cup meat mixture onto tortilla. Top with 3 tablespoons of shredded cheese (it is slightly possible that I may have used more than that!), and 1 tablespoon of salsa verde. You could use red salsa here, whatever you prefer. Fold up the four sides of the tortilla (see pictures), and place seam side down on prepared baking sheet. Brush chimichangas lightly and evenly with oil (or spray them with canola cooking spray).
• 4. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite toppings!

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.