Baked Vegetarian Chimichangas (warm Or Cold)

Saut the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft.

Add the chopped chilies, flatten mixture in bottom of pan and saut, not stirring, until the onions begin to caramelize a little, then remove from heat.In a large bowl, mix remaining ingredients except tortillas.To put together the chimichangas, place about 3/4 to 1 cup of filling on a tortilla, fold the bottom over the filling, fold the sides in, then carefully fold/flip it over to close; repeat until you have as many chimichangas as you want to bake at one time.

Place the chimichangas on a cookie sheet, brush each one with 1/2 teaspoon of olive oil, and bake at 400 degrees F for 15 minutes.

Sprinkle each with grated cheddar, serve with extra sour cream, guacamole, and salsa, and enjoy!Makes 8 to 10 large chimichangas, depending on the amount of filling you put in each.(Black soybeans are good for those eating low carb because they are lower in carbohydrates and high in fiber. Information on black soybeans available at the Eden Foods website.).Note: To make these for a picnic or potluck, instead of baking them as I would at home, I make the filling and put it in a container, then bring tortillas and toppings and set them all out so folks can make their own sort of burritos. It's very popular! :).