Vegetarian Baked Chimichangas
Crispy, hearty, and bursting with flavor, these Vegetarian Baked Chimichangas are a healthier twist on a Tex-Mex classic! Filled with a vibrant mix of black beans, sweet corn, sautéed red bell pepper, and a medley of warm spices like cumin, chili powder, and paprika, these chimichangas are perfectly baked to golden perfection—no deep frying required. The addition of melted cheddar or Monterey Jack cheese and fresh cilantro takes the filling to the next level of deliciousness, all wrapped up in soft flour tortillas that crisp up beautifully in the oven. Ready in just 40 minutes, this wholesome recipe is perfect for a quick, meat-free family dinner or a festive meal. Serve these baked delights with your favorite toppings like guacamole, salsa, or sour cream for a crowd-pleasing meal that’s sure to satisfy. Perfect for vegetarians and Tex-Mex lovers alike, this dish is both nutritious and indulgent!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 6 large flour tortillas
- non-stick cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with non-stick cooking spray.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the black beans, corn, chili powder, cumin, paprika, and salt to the skillet. Cook for about 3-4 minutes, stirring occasionally, until heated through.
Remove the skillet from heat and stir in the chopped cilantro and shredded cheese until well combined.
Lay a flour tortilla flat on a clean surface. Place about 1/2 cup of the bean mixture slightly off-center on the tortilla.
Fold in the sides of the tortilla, then roll it tightly from the bottom to form a burrito-like shape. Repeat with the remaining tortillas and filling.
Place the chimichangas seam-side down on the prepared baking sheet. Lightly spray the tops with non-stick cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
Remove from the oven and let cool slightly before serving. Serve warm with your favorite toppings such as sour cream, guacamole, or salsa.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3807 mg | 166% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 31.0 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1415 mg | 109% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2608 mg | 55% | |
*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.
