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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

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
• 0 Salsa (for serving, optional)
• 0 Sour cream (for serving, optional)

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the black beans, pinto beans, corn, red bell pepper, cilantro, green onions, and cheese.

Step 3

Add the cumin, chili powder, garlic powder, and salt to the bean mixture, stirring well to incorporate the spices evenly.

Step 4

Lay a tortilla flat on a clean work surface. Scoop about 1/2 cup of the filling into the center of the tortilla.

Step 5

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.

Step 6

Repeat the process with the remaining tortillas and filling.

Step 7

Brush the tops of the chimichangas lightly with olive oil to help them crisp up in the oven.

Step 8

Bake for 20 minutes, or until golden brown and crispy.

Step 9

Remove chimichangas from the oven and let them cool for 5 minutes before serving.

Step 10

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

Serving size	(1343.4g)

Amount per serving	% Daily Value*
Calories	2237.1

Total Fat 70.5g	0%
Saturated Fat 33.9g	0%
Polyunsaturated Fat g
Cholesterol 135mg	0%
Sodium 4467.0mg	0%
Total Carbohydrate 312.3g	0%
Dietary Fiber 56.6g	0%
Total Sugars 28.0g
Protein 101.5g	0%

Vitamin D 24IU	0%
Calcium 1506.2mg	0%
Iron 24.3mg	0%
Potassium 3444.7mg	0%

*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.

Source of Calories

Fat: 27.7%

Protein: 17.7%

Carbs: 54.6%