Why Make This Recipe
Chimichangas are a delicious and satisfying dish that combines flavors and textures in every bite. They are crispy on the outside and filled with a tasty mixture of ingredients. Making them at home allows you to customize the filling to your liking, making it a great choice for both family dinners and gatherings with friends. Plus, this vegan version is perfect for those who want to enjoy classic flavors without animal products.
How to Make Chimichangas
Ingredients
- 12 medium tortillas (use gf, if needed)
- 1 15 oz can black beans, mashed and drained
- 12 oz vegan chicken bites, shredded
- 1 Tbsp vegan sour cream
- 1 Tbsp vegetable oil (neutral) plus more for frying or baking
- 1/4 cup jalapeños
- 1/2 cup salsa
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 5 oz vegan cheddar, shredded
Directions
- Heat the oil in a skillet over medium heat. When hot, add the chopped onion, shredded vegan chicken, and minced garlic. Cook everything for about 3 minutes, then transfer it to a large mixing bowl.
- In the bowl, stir in the chili powder, paprika, cumin, and a pinch of salt and pepper. Add the mashed black beans, salsa, vegan sour cream, and vegan cheese. Mix everything well.
- Take 1/3 cup of the filling and place it in the middle of each tortilla. Fold in the sides and roll it up like an enchilada or burrito.
- For the fried version: Heat oil in a pan until hot. Carefully add the rolled chimichangas to the oil, frying until golden brown on each side, turning them every 20 seconds to prevent burning.
- For the baked version: Preheat the oven to 410°F (210°C). Line a baking sheet with parchment paper and place the chimichangas on it. Brush them lightly with oil and bake for about 20 minutes until crispy.
- Serve warm on plates and enjoy!
How to Serve Chimichangas
Chimichangas are best served hot and can be accompanied by your favorite dips like guacamole, extra salsa, or vegan sour cream. They also make a great side dish for rice and beans or a simple salad.
How to Store Chimichangas
If you have leftovers, let the chimichangas cool completely after cooking. Store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or a skillet for the best texture.
Tips to Make Chimichangas
- If you want to save time, you can prepare the filling ahead of time and store it in the fridge.
- For extra flavor, consider adding spices or your favorite vegetables to the filling.
- You can make smaller chimichangas for appetizers or snacks.
Serving Ideas
Serve chimichangas with a side of Mexican-style rice, fresh guacamole, or a crisp green salad for a complete meal. They are also perfect for parties, as they can be cut into smaller pieces and served as finger food.
Final Thoughts
Chimichangas are a wonderful dish that brings together different flavors and can be adapted to suit your taste. Whether you choose to fry or bake them, you will enjoy a hearty and delicious meal that is sure to impress.
FAQs
1. Can I make chimichangas ahead of time?
Yes, you can prepare the filling in advance and fill the tortillas when you are ready to cook them. This way, you can enjoy a delicious meal with less hassle.
2. Are chimichangas gluten-free?
To make gluten-free chimichangas, simply use gluten-free tortillas rather than regular ones.
3. Can I freeze chimichangas?
Yes, you can freeze them after they are cooked. Just allow them to cool completely and store them in a freezer-safe container. Reheat them straight from the freezer, adding extra time if needed.
Vegan Chimichangas
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Delicious and customizable vegan chimichangas that are crispy on the outside and filled with a tasty bean and vegan chicken mixture.
Ingredients
- 12 medium tortillas (use gf, if needed)
- 1 15 oz can black beans, mashed and drained
- 12 oz vegan chicken bites, shredded
- 1 Tbsp vegan sour cream
- 1 Tbsp vegetable oil (neutral) plus more for frying or baking
- 1/4 cup jalapeños
- 1/2 cup salsa
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 5 oz vegan cheddar, shredded
Instructions
- Heat the oil in a skillet over medium heat. When hot, add the chopped onion, shredded vegan chicken, and minced garlic. Cook everything for about 3 minutes, then transfer it to a large mixing bowl.
- In the bowl, stir in the chili powder, paprika, cumin, and a pinch of salt and pepper. Add the mashed black beans, salsa, vegan sour cream, and vegan cheese. Mix everything well.
- Take 1/3 cup of the filling and place it in the middle of each tortilla. Fold in the sides and roll it up like an enchilada or burrito.
- For the fried version: Heat oil in a pan until hot. Carefully add the rolled chimichangas to the oil, frying until golden brown on each side, turning them every 20 seconds to prevent burning.
- For the baked version: Preheat the oven to 410°F (210°C). Line a baking sheet with parchment paper and place the chimichangas on it. Brush them lightly with oil and bake for about 20 minutes until crispy.
- Serve warm on plates and enjoy!
Notes
Chimichangas can be made ahead of time and filled just before cooking. They can also be frozen and reheated as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
