Ingredients
Scale
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons olive oil, plus more for brushing the tortillas
- 2 teaspoons ground cumin
- 1 cup sliced button mushrooms
- 1 teaspoon kosher salt
- 1 (7-ounce) can diced green chiles
- 1 (15-ounce) can vegetarian refried beans
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes, drained
- 1/2 cup chopped fresh cilantro
- 2 cups cooked brown rice
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 ripe avocado, sliced
- 8 burrito-size tortillas
Optional Toppings
- Sour cream or Greek yogurt
- Extra salsa
- Fresh cilantro
- Lime wedges
- Shredded lettuce
Instructions
- Preheat the oven to 400°F and lightly grease a baking sheet.
- Heat the olive oil in a large skillet over medium heat. Cook the onion and garlic for about 3 minutes, until softened.
- Add the cumin, mushrooms, green chiles, and salt. Cook for another 3–4 minutes until the mushrooms are tender.
- Transfer the mixture to a large bowl. Stir in the refried beans, black beans, tomatoes, cilantro, brown rice, salsa, and cheddar cheese until well combined.
- Spoon about 3/4 to 1 cup of filling into the center of each tortilla. Fold in the sides, then roll tightly into a burrito.
- Place the chimichangas seam-side down on the prepared baking sheet.
- Brush or lightly spray the tortillas with olive oil.
- Bake for about 15 minutes, or until the tortillas are golden and crisp.
- Serve warm with sliced avocado and your favorite toppings.
Notes
- Warm the tortillas first: If they’re stiff or cracking, microwave them between two damp paper towels for about 30 seconds to make rolling easier.
- Don’t overfill: Using about 3/4 to 1 cup of filling helps the tortillas stay tightly sealed while baking.
- Brush with oil: A light coating of olive oil helps create a crisp, golden finish without frying.
- Customize the filling: Swap in pinto beans, add cooked sweet potatoes, or stir in extra vegetables to make the recipe your own.
