Baked Vegetarian Chimichangas

Baked Vegetarian Chimichangas Recipe from California

Region / culture: California | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 6-10 |

Vegetarian diet

Introduction

Baked Vegetarian Chimichangas offer a delightful twist on a classic Mexican dish, transforming it into a healthier, oven-baked version that doesn't skimp on flavor. This recipe is perfect for those looking to enjoy the rich, savory taste of traditional chimichangas without the added fats from frying. Packed with a variety of vegetables, beans, and spices, these chimichangas are not only nutritious but also incredibly satisfying.

History

The chimichanga is believed to have originated in the southwestern United States, with several stories claiming its accidental invention in Arizona. Traditionally, chimichangas are deep-fried burritos, filled with a variety of ingredients including meat, cheese, and beans. This vegetarian version maintains the essence of the original dish while incorporating a healthier preparation method and a focus on plant-based ingredients.

Ingredients

1 cup chopped onions
6 cloves garlic, minced
1 cup roughly-chopped mushrooms (optional)
2 tsp olive oil
1 (7 oz (198 g)) can chopped green chilies
1 (16 oz (454 g)) can vegetarian refried beans
1.5 cup of your favorite salsa
2 cup cooked brown rice
1 (16 oz (454 g)) can regular black beans
1 (16 oz (454 g)) can black soybeans
1 ripe avocado, pitted, peeled, and cubed (optional)
0.5 tsp salt, to taste
1-2 tsp chili powder, to taste
2 tsp powdered cumin
3 tbsp sour cream (or non-dairy equivalent)
1.5 cup grated cheddar cheese or soy cheese
grated cheddar cheese or soy cheese (to garnish)
flour tortillas (large burrito size)

How to prepare

In a large skillet, sauté the chopped onion, garlic, and mushrooms (if using) in olive oil until the onion is soft.
Add the chopped chiles to the skillet and flatten the mixture in the bottom of the pan. Sauté without stirring until the onions begin to caramelize slightly. Then, remove from heat.
In a large bowl, combine all the remaining ingredients except for the tortillas.
To assemble the chimichangas, place about 0.75 to 1 cup of the filling onto a tortilla. Fold the bottom of the tortilla over the filling, then fold the sides in. Carefully fold or flip it over to close. Repeat this process for the desired number of chimichangas to be baked at once.
Arrange the assembled chimichangas on a cookie sheet. Brush each one with 0.5 tsp of olive oil. Bake them at 400°F (204°C) for 15 minutes.
Once baked, sprinkle each chimichanga with grated cheddar cheese. Serve them with extra sour cream, guacamole, and salsa. Enjoy!
This recipe yields 6 to 10 large chimichangas, depending on the amount of filling you put in each.

Variations

Consider adding or substituting ingredients based on preference or availability. Spinach, bell peppers, or corn can add extra flavor and nutrition. For those not strictly vegetarian, adding shredded chicken or beef is an option.

Cooking Tips & Tricks

To ensure your Baked Vegetarian Chimichangas turn out perfectly, consider the following tips:

- Use a non-stick skillet to sauté your vegetables to prevent sticking and ensure even cooking.

- When assembling the chimichangas, don’t overfill the tortillas to avoid spillage during baking.

- Brushing the chimichangas with olive oil before baking will help achieve a crispy exterior without frying.

- For an extra crispy finish, consider broiling the chimichangas for the last 2-3 minutes of baking.

Serving Suggestions

Serve these chimichangas with a side of guacamole, extra salsa, and a dollop of sour cream for a complete meal. A fresh green salad or a corn and black bean salad would also complement the flavors of the chimichangas well.

Cooking Techniques

Baking is the recommended cooking technique for this recipe to achieve a crispy exterior without the need for deep frying. However, for an even quicker version, these chimichangas can be assembled and cooked in a panini press or a large skillet for a crispy finish.

Ingredient Substitutions

For those with dietary restrictions or preferences, many ingredients in this recipe can be substituted. Gluten-free tortillas can replace regular tortillas, and any type of beans can be used in place of black beans or soybeans. Dairy cheese can be used instead of soy cheese if preferred.

Make Ahead Tips

The filling for these chimichangas can be made in advance and stored in the refrigerator for up to two days. Assemble and bake the chimichangas just before serving for the best texture.

Presentation Ideas

Serve these chimichangas on a colorful plate garnished with fresh cilantro, lime wedges, and a sprinkle of cheese. A drizzle of sour cream or a side of salsa can add an extra touch of flavor and color.

Pairing Recommendations

A light, crisp beer or a tangy margarita pairs wonderfully with the flavors of these chimichangas. For a non-alcoholic option, consider a refreshing limeade or iced tea.

Storage and Reheating Instructions

Leftover chimichangas can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or toaster oven at 350°F (177°C) until warmed through and crispy.

Nutrition Information

Calories per serving

Each serving of Baked Vegetarian Chimichangas contains approximately 400-500 calories, making it a satisfying meal option that can easily fit into a balanced diet.

Carbohydrates

Each serving of Baked Vegetarian Chimichangas is a good source of carbohydrates, primarily from brown rice, beans, and tortillas. Carbohydrates are essential for energy, and the combination of beans and brown rice provides a complete protein, making this dish particularly satisfying and beneficial for those following a vegetarian diet.

Fats

The fats in this recipe come from healthy sources, including olive oil and avocado. These ingredients contribute monounsaturated fats, which are beneficial for heart health. The use of soy cheese also helps to keep the saturated fat content lower than in traditional chimichangas.

Proteins

The combination of black beans, soybeans, and brown rice ensures that each serving of these chimichangas is packed with protein. This is crucial for muscle repair and growth, making this dish an excellent choice for vegetarians looking to maintain a high-protein diet.

Vitamins and minerals

Thanks to the variety of vegetables and beans used in this recipe, these chimichangas are rich in vitamins and minerals. Ingredients like onions, garlic, and avocado provide vitamins C and K, folate, and potassium, contributing to overall health and well-being.

Alergens

This recipe may contain allergens such as soy (from soy cheese and soybeans) and gluten (from tortillas). For those with allergies, suitable substitutions can be made to accommodate dietary restrictions.

Summary

Overall, Baked Vegetarian Chimichangas are a nutritious, balanced meal option. They provide a good mix of carbohydrates, proteins, and healthy fats, along with essential vitamins and minerals. This makes them an excellent choice for anyone looking to enjoy a delicious, health-conscious version of a traditional favorite.

Summary

Baked Vegetarian Chimichangas are a delicious, nutritious alternative to traditional fried chimichangas. Packed with vegetables, beans, and spices, they offer a satisfying meal that's perfect for any occasion. With options for customization and make-ahead preparation, this recipe is versatile and convenient for busy weeknights or casual entertaining.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a rainy afternoon and I was flipping through an old cookbook that I had inherited from my mother. As I turned the pages, my eyes landed on a mouth-watering photo of Baked Vegetarian Chimichangas. The crispy tortilla filled with savory beans, vegetables, and melted cheese looked absolutely delicious.

I had never made chimichangas before, let alone a vegetarian version. But something about this recipe called out to me. I could almost taste the flavorful combination of ingredients just by looking at the picture. So, I decided to give it a try.

I gathered all the necessary ingredients and set to work in the kitchen. As I chopped the vegetables and mixed the beans with spices, a wave of nostalgia washed over me. I remembered my own grandmother teaching me how to cook when I was just a little girl. She was a wonderful cook and passed down many of her recipes to me.

As I assembled the chimichangas, I couldn't help but think of all the different recipes I had learned over the years. Some were handed down from generation to generation, while others were shared by friends and neighbors. Each recipe held a special place in my heart and brought back memories of the people and places where I had learned them.

The chimichangas went into the oven and as I waited for them to bake, I thought about the joy of cooking and sharing meals with loved ones. Food has a way of bringing people together and creating lasting memories. I couldn't wait to taste the final result and share it with my family.

When the chimichangas were finally done, I took a bite and was immediately transported to a world of flavors. The crispy tortilla gave way to a medley of beans, vegetables, and cheese that danced on my taste buds. It was a perfect balance of textures and tastes that left me wanting more.

As I sat down to enjoy my meal, I couldn't help but feel grateful for all the recipes that had come into my life. Each one had a story behind it, a memory attached to it. And now, the Baked Vegetarian Chimichangas had become a new addition to my culinary repertoire.

I made a mental note to share this recipe with my own grandchildren one day, passing down the tradition of cooking and sharing meals with loved ones. Food has a way of connecting us to our roots and creating bonds that last a lifetime.

And so, as I savored every bite of my Baked Vegetarian Chimichangas, I felt a deep sense of contentment. Cooking had always been a passion of mine, but it was the stories and memories behind each recipe that truly made it special. And this particular recipe would always hold a special place in my heart, reminding me of the joy that comes from creating delicious meals to share with the ones you love.