Whenever we go for Mexican, I always order chimichangas. I think its partly because I love the way the word sounds and mostly because I love the way the tortillas bake. A good chimichanga won’t crack apart, but will still be soft. We had fun making these and short of the sour cream you see in the finished photos, they are completely vegan. You know I’m not one for titles or prescribed lifestyles, but I’m really proud that Neil and I have made such a seamless routine of meatless meals. It can be done, and you don’t have to feel like you’re missing out.
Ingredients:
8 flour tortillas (get the bigger size)
1 cup rice, cooked according to instructions
½ c chopped onion
1-15 oz. can black beans, rinsed and drained
1-15 oz. can refried beans
1 cup whole kernel corn, frozen or fresh
1 medium tomato, chopped
1 cup purchased green salsa or red salsa
2 cups cheese of your choice
Homemade seasoning (good for tacos too!)
¼ cup ancho chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes
1 tsp dried oregano
2 tsp paprika
2 Tbsp ground cumin
2 tsp sea salt
1 tsp black pepper (optional)
Directions:
- 1. Preheat oven to 425 F. Coat a baking sheet with nonstick cooking spray or a silicone mat. Wet tortillas and heat for 30-45 seconds to soften. This will allow them to be more flexible.
- 2. For the filling, mix the seasoning, rice, black beans, corn and onion. Add a little bit of the salsa for moisture and stir.
- 3. To assemble, spread about 3 tablespoons of refried beans on each tortilla and spoon 1/3 cup of the filling into each just below the center. Fold bottom edge up and over filling. Fold opposite sides in and over filling. Place tortillas seam-side down on prepared baking sheet.
- 4. Bake for 10-12 mins or tortilla appears golden brown and crisp. Serve with preferred toppings. Makes 8 awesome chimichangas.
These have lasted us three days, which for as busy as we’ve been is awesome. They even taste better the second day as leftovers. Next time I’ll probably brush a little olive oil on them. I would have this time but Neil put me on restriction because I overdid it with another dish the other day and almost started a fire in the oven. I’ll post that recipe later (without finished photos obviously). If you want a preview, just watch this.
Looks absolutely delish!! But you’re going to die when you see what I post later today. It’s different, but very similar. 🙂
ps: you said besides the sour cream, they’re vegan — where did you get that cheese? it looks way better than the soy alternatives we have available up here.
Okay just ignore all my toppings, I’ve gone mental today:(
Oh chimichangas are the best…and I WILL NOT ignore sour cream & cheese.. it’s the best part ;]
exactly — i won’t ignore them either. i think it all tastes way more awesome with those dairy products!
We love them, but we had challenged ourselves to a vegan meal, and we subliminally couldn’t resist either. Cheese has so much power over us!
Why are so many of the recipes on this site titled as vegan when they have dairy cheese in the ingredients???
Vegetarian yes, vegan NO.
I actually don’t have all that many vegan recipes on this site, so to say “all,” would encompass probably less than 5. My husband is not vegan and neither am I so while core recipes are vegan, some end up topped with things that aren’t. If its an issue I’m sorry, I’m not a hardcore food blogger or uber strict. I do this for fun and myself.
Put vegan (non dairy) cheese in it, and vegan (non dairy) sour cream on top instead. Viola, just made the recipe vegan.
This vegan thinks these look lovely! Next week, I shall make these (without the cheese) and (never)homemakers tortillas, and die of happiness. Thanks for the recipe!
These are great! I made them last week and my whole family loved them (especially my 11 year old son). I loved that they made so many leftovers- I froze them and put them in the freezer, so we could grab one or two at random mealtimes throughout the rest of the week. Great recipe!