Baked Vegetarian Chimichangas Warm or Cold
Craving a flavorful, fuss-free meal or snack that works equally well warm or cold? These Baked Vegetarian Chimichangas are the perfect solution! Packed with a hearty blend of black beans, pinto beans, sweet corn, and vibrant red bell peppers, they're spiced to perfection with cumin, chili powder, and garlic powder. A touch of shredded cheese ties it all together, while baking in the oven gives them a deliciously crispy, golden exterior—no frying required! Ideal for meal prep, these versatile chimichangas are just as satisfying served warm with a side of salsa and sour cream or enjoyed cold straight from the fridge. With just 15 minutes of prep time, they're a quick, healthy vegetarian option that's bursting with Southwestern flair.
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Recipe Information
Ingredients
- 6 pieces Large flour tortillas
- 1.5 cups Cooked black beans
- 1 cup Cooked pinto beans
- 0.75 cup Frozen corn kernels
- 1 cup Diced red bell pepper
- 0.25 cup Chopped fresh cilantro
- 0.25 cup Chopped green onions
- 1 cup Shredded cheddar or Mexican blend cheese
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- Salsa (for serving, optional)
- Sour cream (for serving, optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the black beans, pinto beans, corn, red bell pepper, cilantro, green onions, and cheese.
Add the cumin, chili powder, garlic powder, and salt to the bean mixture, stirring well to incorporate the spices evenly.
Lay a tortilla flat on a clean work surface. Scoop about 1/2 cup of the filling into the center of the tortilla.
Fold in the edges of the tortilla and roll it tightly to form a burrito shape. Place the seam side down on the prepared baking sheet.
Repeat the process with the remaining tortillas and filling.
Brush the tops of the chimichangas lightly with olive oil to help them crisp up in the oven.
Bake for 20 minutes, or until golden brown and crispy.
Remove chimichangas from the oven and let them cool for 5 minutes before serving.
Serve them warm with salsa and sour cream, or allow them to cool completely and store in the refrigerator for later use as a cold snack.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 4467 mg | 194% | |
| Total Carbohydrate | 312.3 g | 114% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 28.0 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1506 mg | 116% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3445 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
