Ingredients for Vegetarian Baked Chimichangas
- 1 (15 ounce) can pinto beans (as substitute for black beans), rinsed and drained
- Black Olives, optional, to taste
- Green Chilies, optional, to taste
- Coleslaw, optional, for serving, to taste
- 1 1/2 cups sharp cheddar cheese, shredded
- Salsa, for serving, to taste
- 8 (8-inch) flour tortillas
- Sour Cream, for serving, to taste
- Green Onions, optional, for garnish, to taste
- Almonds, optional, for garnish/crunch, to taste
- 1 tbsp olive oil (or other cooking oil)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can corn, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- Guacamole, for serving, to taste
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How to Make Vegetarian Baked Chimichangas
- Preheat oven to 375°F (190°C).
- In a large skillet, heat the cooking oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
- Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
- Remove from heat and stir in the cilantro and half of the cheese.
- Spoon about 1/2 cup of the bean mixture onto the center of each tortilla.
- Sprinkle with remaining cheese.
- Fold the tortillas in half to form a half-moon shape.
- Place the chimichangas seam-down in a lightly greased baking dish.
- Bake for 20-25 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.
- Serve immediately with your favorite salsa, sour cream, or guacamole.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
28g
Fat
48g
Carbs
16g
