A delightful twist on the classic chimichanga, these vegetarian wraps are baked to perfection and packed with flavor.
Preheat your oven to 425°F and lightly grease a baking sheet.
Using parchment paper can make cleanup easier and prevent sticking.
In a large mixing bowl, combine the cooked pinto beans, diced green chilies, sliced black olives, shredded cheddar cheese, mild salsa, and shredded cabbage. Mix until well combined.
Ensure the filling is evenly mixed for consistent flavor in every bite.
Warm the tortillas by wrapping them in a damp cloth and microwaving for 1 minute.
Warming the tortillas makes them more pliable and easier to roll.
Divide the filling evenly among the tortillas, placing it slightly off-center. Roll each tortilla tightly around the filling, folding in the ends to secure.
Use toothpicks to secure the ends if needed.
Place the rolled tortillas seam-side down on the prepared baking sheet. Lightly brush or spray them with oil.
Brushing with oil helps achieve a golden, crispy texture.
Bake in the preheated oven for 15 minutes, then carefully flip each chimichanga and bake for an additional 5-10 minutes until golden brown on both sides.
Keep an eye on them to prevent over-browning.
Serve the chimichangas hot, topped with sour cream and chopped green onions.
Add a side of guacamole or salsa for extra flavor.
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