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Mushroom Chimichanga

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Mushroom Chimichanga

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Course: Main Course
Cuisine: Mexican
Keyword: beans, Chimichangas, Mushrooms, vegetarian
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6 servings
Calories: 287kcal


  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 can refried beans, canned, fat-free
  • 6 medium tortilla, whole wheat
  • 1 cup salsa
  • 2 cup diced mushrooms, portabella
  • 6 oz cheddar cheese

Top With

  • 1 cup Greek yogurt, plain
  • 2 stalk green onion

Serve With

  • 2 medium orange


  • Preheat oven to 350 degrees. Prepare the bottom of a 8X8 baking dish by greasing it with oil or placing foil down into it, set aside.
  • Place a large skillet over medium heat, drizzle 1T olive oil into skillet.
  • Mix lime juice with refried beans then lay out tortillas; spread refried beans, salsa, mushrooms and cheese (reserve a few tablespoons for serving) on each tortilla.
  • Fold tortillas into pockets and place them seam side down into the preheated skillet. Brown each side; approximately 1-2 minutes.
  • Then place them into the prepared baking dish.  Bake for 15 minutes. 
  • Before serving, top with yogurt, shredded cheddar cheese and chopped green onions; serve with orange wedges on the side.
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Calories: 287kcal | Carbohydrates: 45g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 954mg | Fiber: 12g | Sugar: 7g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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