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Pan-fried Chimichangas!

These baked vegan Chimichangas are a healthier twist on the traditional deep fried burrito.  A large flour tortilla is filled with pinto beans, brown rice, veggie crumbles, and topped with the most delicious creamy green chili sauce this side of the border!
Prep Time10 mins
Active Time15 mins
Course: Main Course, Salad
Cuisine: American, Mediterranean
Keyword: salad
Yield: 2
Author: Alex @PlanBasedTraveler

Materials

  • 2 large Flour tortillas
  • 1 tbsp Avocado oil
  • fill with Seasoned rice
  • Chili Lime Seitan You can use tofu or tempeh as well
  • Grilled peppers
  • Corn and onion
  • Mixed beans

Top with:Cashew ‘crema’Avocado / GuacamoleSalsa (red or green)

    Instructions

    • Heat up tortilla for 20 seconds in the microwave to soften (for easier folding), then layer desired fillings in the middle, but do not not overstuff the burrito.
    • Roll up tightly, and don’t forget to tuck in the sides.
    • Heat oil in a cast iron skillet, and place burrito seam side down into the pan. Use low heat (once the skillet is hot!) and rotate every 30-60 seconds until all sides are crispy and golden.
    • Top with crema, guacamole and/or salsa, and enjoy!
    • Serve with:Remaining rice, Baked tortilla chips,Tomatoes, Cilantro, Jalapeños, Limes

    Notes

    For the seasoned rice I cook 1 cup of rinsed brown rice with 1/2 tsp each of paprika, smoked paprika, cumin, oregano, onion and garlic powder, and salt.
    Cashew crema: 1/2 cup soaked cashews, 1/4 cup plant based yogurt, a splash of plain plant milk, lime juice, salt. Blend until smooth.