Vegetarian Chimichangas

Heat the oil in a saute pan and saute the onions and garlic 3 minutes, until soft. 

Add the cumin, mushrooms, green chiles, and salt. Cook an additional 3-4 minutes, until the mushrooms are soft. 

Place the mushroom mixture in a large mixing bowl and add the beans, tomatoes, cilantro, brown rice, salsa, and cheese. Stir to combine. 

Place 3/4 to 1 cup of the filling in the center of a tortilla, fold the sides in, then fold the bottom up to cover the filling, and fold the top down. 

Place the chimichangas, folded side down, on a greased baking sheet, and brush or spray them lightly with oil. 

Bake 15 minutes, until the tortillas are golden brown. Serve with sliced avocado, sour cream, extra salsa and cilantro.