Vegetarian Chimichangas are crispy crunchy and filled with an array of beans and vegetables to make a perfect vegetarian meal for the whole family to enjoy!
0 Preheat oven to 400F.
1 Heat the oil in a saute pan and saute the onions and garlic 3 minutes, until soft.
2 Add the cumin, mushrooms, green chiles, and salt. Cook an additional 3-4 minutes, until the mushrooms are soft.
3 Place the mushroom mixture in a large mixing bowl and add the beans, tomatoes, cilantro, brown rice, salsa, and cheese. Stir to combine.
4 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.
5 Place the chimichangas, folded side down, on a greased baking sheet, and brush or spray them lightly with oil.
6 Bake 15 minutes, until the tortillas are golden brown. Serve with sliced avocado, sour cream, extra salsa and cilantro.
