Impossible Baked Chimichangas

If you've not had a chance to try Impossible burger yet, but are interested in this option for vegetarian, vegan, or Meatless Monday meal ideas definitely give this one a try soon! It's just a completely delicious meat replacement idea - meat lovers and vegetarians alike will love the flavor and texture and it's SO versatile! 

If you prefer ground beef, or that's what you have on hand, definitely feel free to substitute that in this recipe - the mixture of seasonings and spices will work well with either!

These creamy, savory stuffed baked chimichangas are full of delicious flavors. Top them any way you like. I like the contrast of cool and crisp lettuce, tomatoes, and creamy sour cream but use your favorite toppers!

Impossible Baked Chimichangas

1 (12 ounce) package Impossible Burger
1 (16 ounce) can refried beans
1 cup shredded cheddar cheese
½ cup salsa
2 teaspoon chili powder
2 teaspoon ground cumin
½ teaspoon dried Mexican oregano
8 (10 inch) flour tortillas
Cooking spray

  1. Preheat the oven to 350 degrees, and spray a 9x13 baking dish with nonstick cooking spray and set aside.
  2. In a large nonstick skillet, brown the Impossible Burger until browned and crumbly - about 6-8 minutes.
  3. Stir in the refried beans, cheddar cheese, salsa, chili powder, cumin, and oregano until evenly combined. Taste test, and adjust seasonings if needed.
  4. Evenly divide the mixture between the tortillas, rolling each tortilla up with ends tucked in, and placing seam side down in the baking dish.
  5. Spray the tops of the prepped chimichangas with nonstick baking spray (or spritz or brush with a little bit of vegetable or olive oil).
  6. Bake until golden and crisp, about 20 minutes.
  7. Serve with desired toppings: sour cream, shredded lettuce, diced tomatoes, diced avocado, etc.
Recipe adapted from sanzoe on AllRecipes


  1. Thank you for posting this. I lost it and couldn’t find it anymore.


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