Vegan Chimichanga. A healthier twist to your classic Mexican dish without deep frying. Great for lunch or dinner.
Today I’m sharing with you all a easy 45 minute delicious vegan baked chimichangas.
My chimichanga filling contains mushrooms, black and pinto beans and refried beans along with spices onion and garlic. To top it off, I’m using smashed avocado, peach salsa and vegan sour cream.
This vegan bean chimichanga is a great way to add some beans to your diet if you're lacking fiber, especially if you're not a fan of the mushy texture.
Other recipes you may like!
Black Bean Dip Vegan
Corn Black Bean Salad
For this recipe
You will need the following ingredients for my Vegan Chimichanga:
- 8 small whole-wheat tortilla wraps
- 1 pint white mushrooms, finely chopped
- 398 ml canned black beans, drained
- 398 ml canned pinto beans, drained
- One box (365 ml) re-fried black beans
- 1 organic red onion chopped
- 6 organic garlic cloves minced
- 1 organic jalapeno pepper, finely chopped
- 2 tablespoon organic extra virgin olive oil
- ½ teaspoon garlic powder
- 0.5 teaspoon onion powder
- ½ teaspoon ground cumin powder
- ½ teaspoon chili powder
- 1 teaspoon turmeric powder (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings:
- 2 avocados peeled and smashed
- Salsa of your choice
- Vegan Sour Cream
- Cilantro, finely chopped
Required: lined baking pan with reusable baking liner by Unstick
I am using the products below for this recipe:
- La Tortilla Factory non-GMO and gluten free whole-wheat tortilla wraps
- Yves Veggie Cuisine Organic Black Beans in BPA-free cans
- Yves Veggie Cuisine Organic Pinto Beans in BPA-free cans
- Pacific Foods Refried Black Beans
- Tofutti Vegan/Dairy-Free Sour Cream
- Mrs. Renfros Gourmet Peach Salsa
How to make a vegan chimichanga
- In a large skillet set on medium heat, add olive oil. Next add onions, garlic, and mushrooms. Sauteed until soft.
- Add jalapeno pepper and all the spices. Fry until pepper is soft.
- Next add in the black and pinto beans (not refried beans), cook for 1 -2 minutes max. Remove skillet off heat and mix with refried beans until well combined.
- Preheat oven to 400 degrees F.
- To assemble your chimichanga, add 2-3 heaping tbsps. of bean filling to the tortilla, wrap and transfer to baking pan. Repeat process for remaining tortillas. Bake for 15 minutes at 400 degrees F until golden brown. Serve with vegan sour cream, salsa, smashed avocado and chopped cilantro. Enjoy!
In all honesty
I’ll be honest, I used to HATE beans. Hate them. If there’s one thing my mouth could not eat in the past, it would be mushy grainy textured foods like beans and peas (still have trouble with this one).
Give me everything else, except for liver (my dad would make us eat this), and I’m fine!
When I started to eat more plant-based foods, I decided I needed to get over my distaste for beans and just try incorporating them slowly.
The key to eating beans if you’re a bean-hater is FLAVOUR and lots of it. So the first way I started to eat beans was pureed and in tacos or wraps flavoured with every Mexican spice you could think. Then as my tongue got used to it, I could eat them non-pureed in large quantities but I still need that flavour.
So this homemade vegan chimichanga is one great way to get more beans if you really want to try eating more beans!
Give it a try!
Well I hope you give my Vegan Chimichanga recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this baked vegan chimichanga, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my vegan chimichanga recipe, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Vegan Baked Chimichanga
Ingredients
- 8 whole-wheat tortilla wraps small kind
- 1 pint white mushrooms finely chopped
- 398 ml canned black beans drained
- 398 ml canned pinto beans drained
- 365 ml refried beans
- 1 red onion chopped
- 6 cloves garlic minced
- 1 jalapeno pepper finely chopped
- 2 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon turmeric powder optional
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings:
- 2 avocado peeled and mashed
- tomato salsa
- Vegan Sour Cream
- Cilantro finely chopped
Instructions
- In a large skillet set on medium heat, add olive oil. Next add onions, garlic, and mushrooms. Sauteed until soft.
- Add jalapeno pepper and all the spices. Fry until pepper is soft.
- Next add in the black and pinto beans (not refried beans), cook for 1 -2 minutes max. Remove skillet off heat and mix with refried beans until well combined.
- Preheat oven to 400 degrees F.
- To assemble your chimichanga, add 2-3 heaping tbsps. of bean filling to the tortilla, wrap and transfer to baking pan. Repeat process for remaining tortillas. Bake for 15 minutes at 400 degrees F until golden brown. Serve with vegan sour cream, salsa, smashed avocado and chopped cilantro. Enjoy!
Maya
These were so good and I liked how they were baked and not deep fried like other recipes instruct.