Delicious Vegetarian Chimichangas: A Healthy Option!

Welcome to one of the best recipes that will leave your taste buds asking for more – the Baked Vegetarian Chimichangas! If you are a vegan or simply love meatless dishes, you have come to the right place.

The Mexican cuisine never disappoints, and this vegetarian chimichanga recipe is no exception. Perfectly baked golden flour tortillas enveloping a heavenly mixture of black beans, brown rice, aromatic vegetables, and seasoned with powdered cumin, chili powder, and salt will make your mouth water.

What’s more exciting about this hearty and versatile meal is that it can be served warm or cold. That’s right; you get to enjoy this flavorful recipe anytime with warm and comforting bites during cold days or chilled bites during hot summer seasons.

Even better? This easy-to-follow recipe doesn’t require fancy kitchen equipment like a deep fryer since it is skillfully baked in the oven or toaster oven. So let’s dive into the ingredients list and get started on this scrumptious vegetarian chimichanga recipe.

Why You’ll Love This Recipe

Baked Vegetarian Chimichangas (Warm or Cold)
Baked Vegetarian Chimichangas (Warm or Cold)

This recipe for baked vegetarian chimichangas is going to be your new favorite recipe, and here’s why.

Firstly, it is a perfect meatless alternative for meat-eaters that still want to enjoy a hearty and filling meal without the meat. Secondly, it is easy to make and perfect for busy weeknights when you want to prepare something delicious but don’t have a lot of time to spend in the kitchen.

But what really sets this recipe apart is just how versatile it is. You can enjoy these chimichangas both warm and cold, making it perfect for any season or occasion. You can also customize it according to your preferences by adding or substituting ingredients depending on your mood or what’s available in your pantry.

The flavor profile of this dish is also worth mentioning. It has a nice balance of spice and creaminess from the chili powder, cumin, and sour cream. The avocado adds a fresh flavor complemented with the black soybeans, black beans, and cooked brown rice. Overall, believe me when I say that this combination results in an explosion of flavors that will make you want more.

Plus, this recipe uses simple and minimal ingredients like flour tortillas and cheese which are readily available even in small groceries stores; thus, saving time spent on grocery shopping.

So if you’re looking for a satisfying vegan dish that’s not only easy to make but is also versatile and bursting with flavor, then this baked vegetarian chimichangas recipe is the answer you’ve been looking for. Trust me; once you taste it, you’ll love it as much as I do!

Ingredient List

“Crispy on the outside, hearty on the inside.”

Let’s start with the must-have ingredients for our scrumptious Baked Vegetarian Chimichangas. You will need:
– 8 flour tortillas
– 1 cup of cheddar cheese (shredded)
– ¼ cup sour cream
– ¼ teaspoon of powdered cumin
– ½ teaspoon chili powder
– ½ teaspoon salt
– 1 avocado (diced)
– 1 can of black soybeans or black beans (15 oz., drained and rinsed)
– 1 cup of cooked brown rice
– 1 jar of salsa (16 oz.)
– 1 can of vegetarian refried beans (16 oz., heated)
– 1 can of green chilies (4 oz., chopped)

For filling:
– 2 tablespoons of olive oil
– 1 cup of mushroom (chopped)
– 2 garlic cloves (minced)
– 1 onion (chopped)

These ingredients are enough to serve a family of four. If you want to make more, simply double up on the ingredients.

The Recipe How-To

“A delicious twist on traditional Mexican cuisine.”

Now that we’ve gone over the ingredient list, let’s dive right into how to make these delicious vegetarian chimichangas. This recipe is easy to follow and is perfect for anyone who wants to whip up a satisfying and flavorful meal without spending hours in the kitchen.

Preparing the Filling

  1. Start by heating up a skillet with olive oil over medium heat.
  2. Add chopped onion and minced garlic cloves and sauté until they start to soften, usually about 3 minutes.
  3. Then, add sliced mushrooms to the pan and continue to cook for another 5 minutes.
  4. Once the mixture is soft and fragrant, you can throw in some of your favorite vegetables like black soybeans, cooked brown rice, and green chilies. Flatten this mixture to cover the bottom of a large baking sheet.

Assembling the Chimichangas

  1. Take your tortillas and fill them with the veggie mix that you’ve just cooked up. Be sure not to overstuff it!
  2. With care, fold each side of the tortilla into the center, roll it up gently and place on baking sheet
  3. Keep repeating this process until you’ve used all of your tortillas and filling.
  4. Brush each chimichanga lightly with some vegetable oil so that they become crispy when baked.
  5. Bake them in a preheated oven at 350°F (177°C) for roughly 20-25 minutes or until they’re golden brown.

That’s it! You now have a batch of perfectly delicious vegetarian chimichangas that are great for any night of the week – no matter if you want them warm or cold!

Substitutions and Variations

“Perfectly baked for maximum flavor.”

One of the best things about this vegetarian chimichanga recipe is that it’s very adaptable to whatever ingredients you have on hand or your dietary restrictions. Here are some substitutions and variations you can try:

– Vegan: If you want to make this dish vegan, simply omit the cheese and sour cream or replace them with vegan alternatives. You could also swap the refried beans for black beans or pinto beans if you prefer.

– Gluten-free: To make this recipe gluten-free, use gluten-free tortillas instead of regular flour tortillas. You can also double-check that all your other ingredients are gluten-free as well.

– Spicier: For those who love things spicy, adding more chili powder, cumin, or jalapeños can give your chimichangas an extra kick. Or you could serve them with a side of hot sauce or salsa.

– Healthier: If you’re watching your calorie intake, consider using low-fat cheese or omitting it altogether. You could also switch out the refried beans for mashed avocado, and add in more veggies like bell peppers or zucchini to up the nutrition factor.

– Different fillings: If you don’t have black soybeans on hand, you can just use regular black beans or pinto beans instead. You can also swap out the cooked brown rice for quinoa or farro if you prefer. And if mushrooms aren’t your thing, try using sautéed spinach instead.

Remember, cooking is all about experimenting and having fun with flavors and ingredients. So if there’s a substitution or variation that sounds interesting to you, go ahead and give it a try! You never know what delicious new creation you might come up with.

Serving and Pairing

“Savor the explosion of flavors in every bite.”

Now that you’ve made these mouthwatering baked vegetarian chimichangas, it’s time to savor them with some complimentary sides and beverages.

These chimichangas can stand perfectly well on their own as a full meal, but you can whip up some fresh sides to balance out the flavors. A simple green salad with a zesty vinaigrette dressing would be an excellent accompaniment to these veggie-packed rolls. You can also serve some avocado slices or guacamole for a creamier and milder taste.

If you’re in the mood for something more substantial, consider serving cooked brown rice drizzled with lime juice, topped with black or pinto beans, and sprinkled with chopped cilantro. It’s a versatile side dish that makes a great addition to this Mexican-style vegetarian dish.

To wash down these delicious bites, try an ice-cold Mexican beer or refreshing margarita. Alternatively, if you prefer non-alcoholic drinks, grab your favorite fruit juice or soda as a perfect complement to this flavorful meal.

In summary, these veggie chimichangas pair well with various side dishes and beverages available at home. So why not get creative with your pairings? The possibilities are endless, and there’s no wrong answer here—just a fun opportunity to experiment and find your unique twist to this classic recipe. After all, sharing a feast is always more enjoyable when each individual is comfortable and satisfied with what they’re devouring!

Make-Ahead, Storing and Reheating

“Vegetarian has never tasted this good.”

So you’ve made a big batch of these delicious baked vegetarian chimichangas, and now you’re wondering how to store the leftovers or make ahead for later. No problem – I’ve got you covered with some easy tips and tricks.

First off, if you’re making these for a party or potluck, you can assemble them a few hours ahead of time and keep them in the refrigerator until you’re ready to bake them. Just cover them tightly with plastic wrap or tin foil to prevent them from drying out.

If you have leftovers, you can store the baked vegetarian chimichangas in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat them, simply reheat them in the microwave or oven toaster until heated through – this should take about 30 seconds in the microwave, and around 8-10 minutes in a preheated 350°F oven.

If you prefer to freeze them for later use, simply wrap each individual baked vegetarian chimichanga tightly in plastic wrap or tin foil, then place them all in a freezer-safe ziplock bag. They’ll keep well in the freezer for up to 3 months.

When you’re ready to eat your frozen chimichangas, simply thaw them completely overnight in the refrigerator, then follow the reheating instructions above.

One thing to note: if you make these ahead of time and store them before baking, they may need a little bit longer cooking time than the recipe states since they’ll be cooler going into the oven. Keep this in mind when determining how long to cook your room-temperature or cold recipe baked vegetarian chimichangas!

With these tips and tricks, you can make-ahead and store your vegetarian chimichangas without any fuss. Enjoy!

Tips for Perfect Results

The secret to perfect baked vegetarian chimichangas is in the preparation. Here are a few tips that I have discovered through plenty of trial and error:

Firstly, make sure that the filling for your chimichangas is not too wet. A soggy filling can make it difficult for the chimichangas to hold their shape when baking, resulting in a mess. Pressing out any excess moisture from black beans or refried beans can help with this issue.

Another tip is to preheat your oven or toaster oven to ensure it reaches the right temperature before baking. This will allow for even cooking and crispy edges on your tortillas.

When wrapping your chimichangas, be sure to fold the sides in first and then roll up tightly from the bottom. This will prevent the filling from spilling out while baking.

Using flour tortillas that are not too thin and cheddar cheese that melts well can add a nice texture and flavor to your dish. However, if you’re making a vegan version, opt for vegan cheese alternatives or simply skip the cheese altogether.

If you’re reheating leftover chimichangas, avoid using the microwave as it can make them soggy. Instead, use an oven toaster or bake them in the oven at 350°F for 10-15 minutes until warm and crispy again.

Finally, don’t be afraid to get creative with your fillings and toppings! The possibilities for vegetarian chimichangas are endless. Try adding avocado slices or salsa on top for an extra kick of flavor.

With these tips in mind, you’ll be able to create delicious baked vegetarian chimichangas every time!


As you prepare to make these mouth-watering baked vegetarian chimichangas, you may have some questions in mind. In this section, we answer some of the most frequently asked questions about this recipe. From ingredient substitutions to cooking techniques, we’ve got you covered with tips and advice that will ensure your baked veggie chimichanga turns out perfectly every time. Let’s dive into the FAQs!

How long do you warm up a chimichanga?

When it comes to warming up your leftover chimichangas, there’s really no need to stress. All you need is an oven or toaster oven and you’re good to go. First, make sure to preheat your appliance to 350F. Then simply pop in your chimichanga and bake for 5-10 minutes until the outside achieves that familiar crispiness and the filling is warmed to your liking. It’s that easy!

How do you heat up chimichangas?

For reheating chimichangas that have been stored in the refrigerator, I recommend warming them up in the microwave for 30 seconds. However, if they are frozen, give them a little bit longer and heat them for one minute instead. Once they have been partially warmed in the microwave, transfer them to a 350°F preheated oven for around ten minutes. This should give the chimichangas enough time to become crispy again. If you have a toaster oven on hand, it’s a great tool to use as they heat up much faster.

How do you cook frozen chimichangas in the oven?

First things first, let’s get the oven heated up! We’ll need to preheat it to a toasty 350 degrees Fahrenheit. Once that’s done, we’ll want to grab a baking sheet and make sure to give our chimichangas some breathing room – about an inch of space between them should do the trick. Pop those puppies in the oven, and don’t bother covering them up.

Now, if your chimichangas are frozen solid, we’ll need to bake them for a bit longer – around 29 minutes should do the trick. Once they’re done, resist the urge to chow down immediately – give them a minute to cool off before taking a bite.

What is traditionally in a chimichanga?

When preparing a chimichanga, the filling generally consists of a medley of ingredients such as rice, beans, meat, and cheese, resembling that of a burrito. The type of rice can vary from Mexican-style to yellow to plain white, with refried beans, black beans or pinto beans being the standard choice of legumes.

Bottom Line

In conclusion, these baked vegetarian chimichangas are a must-have in your recipe repertoire. Not only are they delicious, but they’re also customizable with a variety of substitutions and variations. Plus, they’re a perfect meatless Monday dish or even a vegan option if you leave out the cheese and sour cream.

With its easy-to-follow instructions and simple ingredient list, this recipe is perfect for both novice and experienced cooks hoping to satisfy their Mexican food cravings. Whether you serve them warm or cold, this recipe delivers on taste.

So go ahead and give this veggie chimichanga recipe a try. It’s sure to delight your taste buds and impress your dinner guests. And who knows? You may even prefer it over the classic shredded chicken burrito.

Baked Vegetarian Chimichangas (Warm or Cold)

Baked Vegetarian Chimichangas (Warm or Cold) Recipe

These are a deliciously healthy, filling meal, and good for both everyday eating and when your vegetarian guests come over for dinner! My non-vegetarian husband doesn't even miss the meat when I fix these. This is a *big* batch, so plan on leftovers. 🙂 Good for picnics & potlucks, too... see note below.
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Prep Time 10 mins
Cook Time 15 mins
Calories 250.1 kcal


  • 1 cup chopped onion
  • 6 garlic cloves, minced
  • 1 cup roughly-chopped mushroom (optional)
  • 2 teaspoons olive oil
  • 1 (7 ounce) can chopped green chilies
  • 1 (16 ounce) can vegetarian refried beans
  • 1 1/2 cups of your favorite salsa
  • 2 cups cooked brown rice
  • 1 (16 ounce) can regular black beans
  • 1 (16 ounce) can black soybeans
  • 1 ripe avocado, pitted, peeled, and cubed (optional)
  • 1/2 teaspoon salt, to taste
  • 1 -2 teaspoon chili powder, to taste
  • 2 teaspoons powdered cumin
  • 3 tablespoons sour cream (or non-dairy equivalent)
  • 1 1/2 cups grated cheddar cheese or 1 1/2 cups soy cheese
  • grated cheddar cheese (to garnish) or soy cheese (to garnish)
  • flour tortilla (large burrito size)


  • Sauté the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft.
  • Add the chopped chilies, flatten mixture in bottom of pan and sauté, not stirring, until the onions begin to caramelize a little, then remove from heat.
  • In a large bowl, mix remaining ingredients except tortillas.
  • To put together the chimichangas, place about 3/4 to 1 cup of filling on a tortilla, fold the bottom over the filling, fold the sides in, then carefully fold/flip it over to close; repeat until you have as many chimichangas as you want to bake at one time.
  • Place the chimichangas on a cookie sheet, brush each one with 1/2 teaspoon of olive oil, and bake at 400 degrees F for 15 minutes.
  • Sprinkle each with grated cheddar, serve with extra sour cream, guacamole, and salsa, and enjoy!
  • Makes 8 to 10 large chimichangas, depending on the amount of filling you put in each.
  • (Black soybeans are good for those eating low carb because they are lower in carbohydrates and high in fiber. Information on black soybeans available at the Eden Foods website.).
  • Note: To make these for a picnic or potluck, instead of baking them as I would at home, I make the filling and put it in a container, then bring tortillas and toppings and set them all out so folks can make their own sort of burritos. It's very popular! :).

Add Your Own Notes


Serving: 243gCalories: 250.1kcalCarbohydrates: 30gProtein: 11.9gFat: 10gSaturated Fat: 5.3gCholesterol: 24.6mgSodium: 582.2mgFiber: 6.2gSugar: 3.9g
Keyword < 30 Mins, Beans, Beginner Cook, Black Beans, Easy, Kid-Friendly, Lunch, Oven, Rice, Spicy, Vegetable
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