Baked Chimichangas

Want the delicious crunch of a chimichanga without deep frying a burrito? Give these a go! I have red and green sauce recipes below as well - they're SUPER delicious and much healthier! 

 Baked Chimichangas

Baked Chimichangas


Makes 6 Chimichangas

Filling Ingredients
  • 1 cup cooked rice or quinoa
  • 1 can black beans, drained & rinsed
  • 1/2 onion, chopped
  • 1 cup canned diced tomatoes
  • 1/2 cup cilantro, chopped
  • 6 tortillas
  • Red Sauce Ingredients
  • 2 cups canned diced tomatoes
  • 1 jalapeno
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 onion, quartered
  • Green Sauce Ingredients
  • 8 tomatillos
  • 1 green bell pepper, seeded
  • 1/2 cup cilantro, chopped
  • 1 onion, quartered
  • 1/2 cup parsley, chopped
  • 1 jalapeno
  • 1 lime, juiced
  • Cashew Cheese Ingredients
  • 2 cups raw, unsalted cashews
  • 1 cup water
  • 1 clove garlic
  • 1/3 cup nutritional yeast
  • 2 tbsp apple cider vinegar

  • MIX

    In a bowl, mix the cooked brown rice or quinoa, drained can of black beans, 1/2 a chopped onion, 1 cup of canned diced tomatoes, and 1/2 a cup of chopped cilantro.

    Roll Up the Tortillas

    Preheat your oven to 350 degrees. Lay a tortilla out and spread 1-2 tbsp of cashew cheese on the bottom. Add 2-3 tbsp of the filling to the tortilla and wrap up into a tight burrito. Lay seam side down on a silicon baking mat on a cookie sheet. Repeat with the remaining tortillas.

     Baked Chimichangas

    Baked Chimichangas

    Make the Sauce

    Whether you are making the red sauce or the green sauce the directions are still the same.

    Add all the ingredients to a Vitamix, food processor, or blender and blend until smooth.

    Pour the sauce into a saucepan on your stove and heat slowly while the chimichangas bake.

    Make the Cashew Cheese

    Blend all the cashew cheese ingredients together in your Vitamix, food processor or blender. Top the tortillas with the heated sauces and cashew cheese!