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 coconut, for cooking
Instructions
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.
Don't want to use vegan cheese? Leave it out completely or replace it with a scoop of salsa, cooked Spanish rice, sautéed onions, mushrooms, or bell peppers.
For oil-free, omit the vegan cheese and replace it with the suggestions above. You can also bake these instead of frying with oil (see below).
To bake instead of fry, place chimichangas in a 9 x 13-inch baking dish (lined with parchment paper to prevent sticking) and bake them at 400° F for about 10-15 minutes. Just keep in mind they may not be as golden brown.
You can also top your chimichangas with extra toppings, such as shredded lettuce or dairy free sour cream.
Please note that calorie estimates do not include guacamole or oil.