A delightful twist on classic vegetarian chimichangas, baked to crispy perfection and filled with a flavorful mix of beans, rice, and spices.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy texture.
Chop the onion, garlic, and mushrooms into small pieces.
Uniform chopping helps the vegetables cook evenly.
Heat olive oil in a frying pan over medium heat, then sauté the onion, garlic, and mushrooms until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Add the diced green chili, black beans, cooked brown rice, chili powder, and cumin to the pan. Stir to combine and heat through.
Taste and adjust seasoning as needed for your preference.
Place a portion of the filling onto each tortilla, sprinkle with shredded cheddar cheese, and fold into a burrito shape.
Ensure the filling is evenly distributed for consistent flavor.
Arrange the chimichangas on a baking sheet, brush with olive oil, and bake for 15 minutes until golden and crispy.
Turn the chimichangas halfway through baking for even crispiness.
Serve the chimichangas with sour cream, sliced avocado, and salsa on the side.
Garnish with fresh cilantro or a squeeze of lime for added flavor.
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