Baked Vegetarian Chimichangas

Ingredients

 * 1 	cup chopped onions
 * 6 	cloves garlic, minced
 * 1 	cup roughly-chopped mushrooms (optional)
 * 2 	teaspoons olive oil
 * 1 (7 	ounce) can chopped green chilies
 * 1 (16 	ounce) can vegetarian refried beans
 * 1 1/2 	cups of your favorite salsa
 * 2 	cups cooked brown rice
 * 1 (16 	ounce) can regular black beans
 * 1 (16 	ounce) can black soybeans
 * 1 	ripe avocado, pitted,peeled,and cubed (optional)
 * 1/2 	teaspoon salt, to taste
 * 1-2 	teaspoon chili powder, to taste
 * 2 	teaspoons powdered cumin
 * 3 	tablespoons sour cream (or non-dairy equivalent)
 * 1 1/2 	cups grated cheddar cheese or soy cheese
 * grated cheddar cheese or soy cheese (to garnish)
 * flour tortillas (large burrito size)

Directions

 * 1) Sauté the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft.
 * 2) Add the chopped chiles, flatten mixture in bottom of pan and sauté, not stirring, until the onions begin to carmelize a little, then remove from heat.
 * 3) In a large bowl, mix remaining ingredients except tortillas.
 * 4) 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.
 * 5) 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.
 * 6) Sprinkle each with grated cheddar, serve with extra sour cream, guacamole, and salsa, and enjoy!
 * 7) Makes 6 to 10 large chimichangas, depending on the amount of filling you put in each.