You don't have to deep-fry to make perfect vegan chimichangas. This simple recipe uses classic refried beans, dairy-free cheese, and the pan-fry method to get moan-worthy crispy chimichangas with minimal oil. Serve with guacamole and salsa for a healthy alternative!
salt and pepper, to taste(I use Himalayan pink salt)
shredded vegan cheddar cheese
guacamole or salsa, for serving
2-3tablespoonsoil, such as olive or canola, for cooking
Add the refried beans and spices to a small pot, along with a splash of water to prevent the beans from sticking to the bottom. Heat on medium heat for 3-5 minutes, until the beans are heated through. Remove from heat.
Roll your chimichagas (like burritos), dividing the refried beans between the tortillas. To make each chimichanga, scoop 2-3 spoonfuls of refried beans onto a tortilla, and top with a handful of vegan cheese. Tuck in the sides, and roll to make a burrito. This recipe makes between 6-8 chimichangas, depending on how you divide your beans.
Next, heat a large griddle or skillet and add 2-3 tablespoons oil. Cook the chimichangas in oil for about 5-7 minutes, turning occasionally, until the sides turn golden brown. Remove from heat.