Baked Chimichangas
Recipe type: Dinner, Lunch
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 whole wheat tortillas
  • 2 medium zucchini, chopped
  • ½ tablespoon olive oil
  • 1 can black beans, rinsed and drained or 2 cups homemade beans
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups chicken, shredded or finely chopped
  • 1 cup shredded cheese (cheddar, monterrey jack, Mexican blend, etc.)
  • 8 whole wheat tortillas
  • Cooking spray (optional)
  1. Preheat oven to 425. Line a baking sheet with parchment paper.
  2. Chop the zucchini into small pieces. In a large bowl, toss the zucchini with the olive oil and a sprinkle of salt and pepper. Spread evenly on the baking sheet and roast for 10-12 minutes, or until some pieces are just starting to brown.
  3. While the zucchini is roasting, rinse and drain the black beans and put them into the large bowl along with the chili powder, cumin, salt, and pepper. Stir well. When the zucchini is roasted, mix it into the black bean and spice mixture.
  4. Lay out the tortillas. Put about ¼ cup of the bean mixture in the center of each tortilla. Evenly distribute the chicken and cheese on top. Fold each tortilla as you would a burrito and place, seam-side down on the baking sheet. Spray each with cooking spray (if using), this will give them a nice crust and a golden color. Bake for 15-18 minutes, or until golden on top.
Variation ideas:
Make vegetarian: Use baked tofu or scrambled eggs instead of the chicken.
Change the meat: Use ground beef, cut up steak, or shredded pork
Change the vegetables: You want about 1 ½ cups of vegetables. Use what sounds good to you. Possible options include corn, spinach, roasted broccoli or cauliflower, etc.
Recipe by The Balanced Kitchen at