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

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
  • 1/2 cup cashew cheese*
  • 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


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.

Baked Chimichanga Filling

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.

Once your oven has reached 350 degrees bake the chimichangas seam side down for 30 minutes, then flip so the seam is up, and bake for another 30 minutes. They should be nice and toasty when you take them out of the oven. 

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. 

Red & Green Sauce for Baked Chimichangas


Pour the heated sauce over the chimichangas and serve with additional cashew cheese and sliced avocado if desired.