Description
Delicious and customizable vegan chimichangas that are crispy on the outside and filled with a tasty bean and vegan chicken mixture.
Ingredients
Scale
- 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