Vegan Chimichanga
- 🌯 4 large flour tortillas
- 🫘 1 can (15 oz) black beans, drained and rinsed
- 🌽 1 cup corn kernels (fresh or frozen)
- 🌶️ 1 small red bell pepper, diced
- 🧅 1 small onion, finely chopped
- 🧄 2 cloves garlic, minced
- 🍅 1 cup diced tomatoes
- 🌿 1 teaspoon ground cumin
- 🌿 1 teaspoon chili powder
- 🧂 Salt and black pepper, to taste
- 🧀 1 cup shredded vegan cheese
- 🫒 Vegetable oil, for frying
A delicious and crispy deep-fried burrito filled with a savory vegan mixture, perfect for a satisfying meal.
Ingredients
🌯 4 large flour tortillas
🫘 1 can (15 oz) black beans, drained and rinsed
🌽 1 cup corn kernels (fresh or frozen)
🌶️ 1 small red bell pepper, diced
🧅 1 small onion, finely chopped
🧄 2 cloves garlic, minced
🍅 1 cup diced tomatoes
🌿 1 teaspoon ground cumin
🌿 1 teaspoon chili powder
🧂 Salt and black pepper, to taste
🧀 1 cup shredded vegan cheese
🫒 Vegetable oil, for frying
Equipment
• Large skillet
• Mixing spoon
• Deep frying pan or deep fryer
• Tongs
• Paper towels
Prep Time
20 minutes
Cook Time
30 minutes
Calories & Macros (per serving)
• Calories: 400
• Protein: 12g
• Carbohydrates: 50g
• Fat: 18g
Instructions
1. Prepare the Filling
o In a large skillet over medium heat, sauté the chopped onion and minced garlic until translucent.
o Add the diced red bell pepper and cook for an additional 3 minutes.
o Stir in the black beans, corn kernels, diced tomatoes, ground cumin, chili powder, salt, and black pepper.
o Cook the mixture for 5-7 minutes, allowing the flavors to meld.
o Remove from heat and let it cool slightly.
2. Assemble the Chimichangas
o Lay a flour tortilla flat on a clean surface.
o Place a generous amount of the filling in the center of the tortilla.
o Sprinkle shredded vegan cheese over the filling.
o Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito shape.
o Secure with toothpicks if necessary.
o Repeat with the remaining tortillas and filling.
3. Fry the Chimichangas
o In a deep frying pan or deep fryer, heat vegetable oil to 350°F (175°C).
o Carefully place the assembled chimichangas seam-side down into the hot oil.
o Fry until golden brown and crispy, about 3-4 minutes per side.
o Remove from oil and drain on paper towels.
4. Serve
o Remove toothpicks if used.
o Serve the chimichangas hot, garnished with your favorite toppings such as guacamole, salsa, or vegan sour cream.
Cooking and Serving Tips
• Variations: Add cooked rice or quinoa to the filling for extra texture.
• Serving Suggestions: Pair with a side salad or Mexican rice for a complete meal.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
Enjoy your Vegan Chimichangas!
Comments