Vegan Chimichanga | VOAB w/@Say What! It’s Vegan? ​

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas add fiber, while corn tortillas are often less expensive.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are often lower in cost and can be used interchangeably.

avocado

💰Cheaper: mashed peas

Mashed peas can provide a similar creamy texture at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is generally less expensive and works well for frying.

Heat oil in a pan over medium heat.

Add 1 pound of vegan ground meat to the pan.

Add chopped onions, bell peppers, and garlic to the pan.

Season with salt, black pepper, garlic powder, onion powder, paprika, and chili powder.

Add 1/2 pack of sazon and 1/2 pack of onion soup mix to the mixture.

Add a little bit of vegan worcestershire sauce.

Mix everything together and let it cook for a few more minutes.

Add 1 can of green chilies and 4 ounces of tomato sauce to the mixture and mix well.

Add salsa to the mixture and stir until combined.

Add a dry ranch packet to the filling and mix well.

Taste the filling to ensure flavors are good.

Take a flour tortilla and spread some refried beans on it.

Add a portion of the vegan ground meat mixture on top of the beans.

Add vegan cheese on top of the meat mixture.

Roll the tortilla by tucking in the sides and rolling tightly, securing with a toothpick.

Heat oil in a deep fryer or large pot for deep frying.

Carefully add the chimichangas to the hot oil and fry for about 2 minutes until golden brown.

Remove chimichangas from the oil and drain on paper towels.

Serve with Spanish rice, topped with tomato, lettuce, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary