Ingredientes para Baked Vegetarian Chimichangas Warm Or Cold
- 1/2 medium onion, diced
- Garlic Cloves
- Mushroom
- Olive oil spray
- Green Chilies
- Vegetarian Refried Beans
- Salsa, for serving
- Cooked Brown Rice
- 1 (15 ounce) can black beans, rinsed and drained
- Black Soybeans
- Avocado
- 1/2 tsp salt (or to taste)
- 1 tbsp chili powder
- 1 tsp ground cumin
- Sour Cream, for serving
- Shredded Cheese, for serving
- 6 large flour tortillas (burrito size)
- 1 cup frozen corn, thawed
- 1 medium bell pepper, diced (any color)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper (or to taste)
- Guacamole, for serving
- Chopped Cilantro, for serving
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Cómo preparar Baked Vegetarian Chimichangas Warm Or Cold
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the cooked black beans, corn, bell pepper, onion, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
- Lay out the large flour tortillas on a clean surface. Spoon about 1/2 cup of the bean mixture onto the center of each tortilla.
- Fold the sides of the tortilla inward, then fold the bottom up and over the filling, creating a tight, rectangular package. You can use a little water to help seal the edges if needed.
- Place the chimichangas seam-down on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the tortillas are golden brown and crispy. Flip halfway through for even cooking.
- Serve warm or cold with your favorite toppings, such as salsa, guacamole, sour cream (or vegan alternatives), shredded cheese, and chopped cilantro.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
15g
Fat
26g
Carbs
9g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Beans Rice Vegetables American Oven Easy Beginner Cook Dinner Party Kid Friendly Picnic Vegetarian Dietary Spicy Comfort Food Californian Pacific Northwest Black Beans Pasta Rice And Grains Taste Mood To Go Equipment
