Vegetarian Chimichangas

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 8 servings
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2 teaspoons olive oil, plus more for greasing and brushing or spraying

1 onion, chopped

4 cloves garlic, minced

1 cup sliced button mushrooms

2 teaspoons ground cumin

1 teaspoon kosher salt

One 7-ounce can diced green chiles, drained

One 15-ounce can black beans, drained and rinsed

One 15-ounce can vegetarian refried beans

One 15-ounce can diced tomatoes, drained

2 cups cooked brown rice

1 cup shredded Cheddar

1 cup salsa, plus more for serving

1/2 cup chopped cilantro, plus more for serving

8 burrito-size flour tortillas

1 ripe avocado, sliced

Sour cream, for serving


  1. Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 

Cook’s Note

If the tortillas are too stiff to fold, microwave them for 30 seconds between 2 damp paper towels to soften.

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