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Baked Chimichangas

What you need: 

2 tablespoon vegetable oil
1 yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 can black beans, drained and rinsed
1 can pinto beans, undrained
1 can diced tomatoes with chilies, undrained
1 can mild chiles, undrained
cumin-to taste
chili powder-to taste
1 cup cooked instant brown rice
1 can vegetarian refried beans

What you do: 

In a large saucepan, sauté garlic and onion in 1 tablespoon oil over medium heat until onion is translucent. (Reserve rest of oil for later use.) Add bell pepper, stirring constantly. Add beans, tomatoes, chiles, and spices. Turn heat down to low and let simmer for 15 minutes uncovered.
Pre-heat oven to 450 degrees F.
Spread thin layer of refried beans on to each tortilla. Top with rice and bean mixture. Fold each side of tortilla towards each other and roll to form a closed burrito. Brush each burrito lightly with remaining oil.
Place burritos on nonstick or lightly greased cookie sheet.
Bake for 20-25 minutes or until golden brown.
Let cook slightly, then top with guacamole, salsa or any other toppings you like. Enjoy!

Preparation Time: 
25 minutes
Cooking Time: 
Recipe Category: 


Yum yum yum!!  This was so great!  I love Mexican food but since going vegan it's hard to find any that isn't loaded with cheese. This recipe was so good, my omni boyfriend loved it (although he did add some cheese to it's a big step for him to enjoy a vegetarian meal!)  I realized too late that I didn't have any rice but it was just fine without it without it. I also used kidney beans and refriend pinto beans in addition to the black beans, and it worked.  I have a lot of leftovers, I think in total this will make us 5 good sized chimichangas.  I found these great tortillas at Trader Joes that were clearly marked as vegetarian and I read the ingredients and they look totally vegan, so I will now be making this recipe all the time!


Glad you guys liked my recipe.  I love Mexican food, but as you know, it can be sooo unhealthy and loaded with hidden non-veg ingredients.  Much safer (and tastier) to make at home!


this was so delicious!! unfortunately i did not have guacamole, but i was amazed how good this was without it! i added in zucchini because i had some i needed to use up, and topped with some hot enchilada sauce and pico de gallo.  otherwise i followed the recipe exactly.  they were leaky in the oven, but that didn't matter, they tasted great.  i think it made enough for about six good sized chimichangas, and i'm going to freeze some of the extra filling, as i was just cooking for me and my husband-- i think this recipe made enough for three meals for us . thanks!!


;)b Made these last night and the were awesome!!



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