Baked Vegetarian Chimichangas Warm Or Cold Food

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.

CHIMICHANGAS

Steps:

• Heat oven to 400°F.
• Brown ground beef and onion. Drain excess grease.
• Add red wine vinegar, red chiles, cinnamon, cloves, green chiles, and tomatoes.
• Bring to a boil, reduce heat and simmer uncovered 15 minutes.
• Spoon 1/2 cup of the meat mixture into the center of each tortilla.
• Brush the edges of the tortillas with the beaten egg to seal.
• Fold the tortillas over the meat mixture to make a square bundle.
• Brush each chimichanga with melted margarine.
• Place on non-stick cookie sheet with seam side down.
• Bake 10-12 minutes until lightly browned and heated through.
• Top with salsa and sour cream (optional).

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.

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! :).