Baked Vegetarian "Chimichangas"

By definition a chimichangas are fried and so this is not a chimichanga per say. Despite being baked and full of veggies, they are delicious and quite healthy. My sister-in-law came up with the basic recipe a few years ago and it has become a great recipe to have on hand when I am cooking dinner last-minute from pantry staples.  I have modified it over the last few years to meet our needs (and what has been in my fridge) and while we have enjoyed eating these chimichangas in the past, my most recent modification (Cotija cheese) was a real game changer taking these from good to amazing. This recipe is also great for doubling and using as a freezer meal.

Baked Vegetarian Chimichangas Recipe
1 Bell Pepper, diced (green, red, or yellow)
2 cloves garlic
1/2 onion
4-5 handfuls spinach
1 can beans (pinto or black)
1 cup frozen corn
1 teaspoon chili powder
1/2 teaspoon cumin
hot sauce (a few drops)
1/2 cup cooked rice (I've used brown, white, Spanish rice, etc.)
Uncooked flour tortillas
1 cup Cotija Cheese


1. Preheat oven to 425 degrees.
2. Heat 1 Tablespoon Olive Oil and 1/8 to 1/2 teaspoon of hot sauce (depending upon preferred spiciness) in a cast-iron skillet.

3. Sautee diced pepper, garlic, and onion for 2-3 minutes until they start to soften. Add spinach, beans, corn, and spices and cook until the spinach begins to wilt. Add rice and mix.

4. Cook the tortillas and then divide the cheese and filling between the tortillas. This recipe usually makes 8-10 chimichangas depending upon how full you fill your tortillas. Fold the sides into a rectangle and bake for 15-20 minutes until brown and crispy. 

I serve them with salsa, my favorite salsa being this recipe which I always have a fresh batch of in our fridge--we eat a lot of salsa at our house.