Baked Vegetarian Chimichangas Warm Or Cold

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These are a deliciously healthy, filling meal, and good for both everyday eating and when your vegetarian guests come over for dinner! My non-vegetarian husband doesn't even miss the meat when i fix these. this is a *big* batch, so plan on leftovers. :) good for picnics & potlucks, too... See note below.

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Steps

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Saut the chopped onion , garlic , and mushrooms in olive oil until onion is soft.

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Add the chopped chilies , flatten mixture in bottom of pan and saut , not stirring , until the onions begin to caramelize a little , then remove from heat.

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In a large bowl , mix remaining ingredients except tortillas.

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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.

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Repeat until you have as many chimichangas as you want to bake at one time.

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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.

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Sprinkle each with grated cheddar , serve with extra sour cream , guacamole , and salsa , and enjoy !.

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Makes 8 to 10 large chimichangas , depending on the amount of filling you put in each', it's very popular ! :)"]".

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Ingredients

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onion, garlic cloves, mushroom, olive oil, green chilies, vegetarian refried beans, salsa, cooked brown rice, black beans, black soybeans, avocado, salt, chili powder, powdered cumin, sour cream, cheddar cheese, flour tortilla