Meatless Tex-Mex Chimichanga Recipe / Chimichangas Sin Carne Horneadas

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

refried beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are lower in fat and high in fiber.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas add fiber, while corn tortillas are often cheaper.

Set a skillet on medium-high heat.

Spray the skillet with a little olive oil.

Add red onion, mushrooms, Mexican oregano, cumin, cayenne, and garlic to the skillet; mix it up.

Add grated cauliflower rice to the skillet.

Toss in chopped tofu and mix everything together; try to sear the tofu on at least one side.

Pour the tofu mixture into a bowl.

Add tomatoes, black beans, vegan mozzarella, and cilantro to the bowl; mix together.

Scoop out about 3/4 cups of the mixture and place it on a whole grain flour tortilla.

Fold in the sides of the tortilla and roll it up; place it in a baking pan.

Spray the chimichangas with a little olive oil to make the outside crispy when baked.

Bake in the oven for 20 minutes at 410°F.

While the chimichangas are baking, make homemade guacamole by mashing a ripe avocado.

Toss in tomatoes, red onions, cilantro, lime, sea salt, pepper, and a little bit of cumin into the guacamole.

Remove the chimichangas from the oven; they should be crispy.

Top the chimichangas with fresh guacamole and slice open.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens