Vegetarian Baked Chimichangas Recipe #284607
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!
by Sydney Mike
35 min | 10 min prep
SERVES 6
FOR THE FILLING
- 1 (16 ounce) can pinto beans, rinsed, drained
- 1 (4 ounce) can black olives, sliced, drained
- 1 (7 ounce) can green chilies (jalapeno or ortega)
- 1 cup coleslaw (prepared mix with carrots)
- 1 cup sharp cheddar cheese, shredded
- 1 cup salsa, chunky, mild
- 6 flour tortillas
FOR THE TOPPING
- 1 cup salsa, chunky, mild
- 1 cup sour cream
- 3 green onions, sliced
- 1/4 cup almonds, sliced
- Preheat oven to 425 degrees F, then lightly oil a 15" baking SHEET.
- FOR THE FILLING, in large bowl, combine beans, olives, 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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5 stars