These vegan baked chimichangas are a healthier spin on the traditional deep-fried version. They are stuffed with mushrooms and veggies, and topped with homemade vegan nacho cheeze!
Servings: 6 chimichangas
Ingredients
For chimichangas and filling:
- 6 large 10” diameter flour tortillas (*1)
- 1 tablespoon olive oil plus more as needed for baking
- 1 medium red bell pepper sliced lengthwise (*2)
- 1 medium green bell pepper sliced lengthwise
- 8 oz baby bella or cremini mushrooms thinly sliced
- 2 small zucchini sliced in half lengthwise then thinly sliced into bite-sized pieces
- 2-3 teaspoons taco seasoning to taste (*3)
- Salt and black pepper to taste
- 1 can 15 oz black beans, rinsed and drained
For vegan nacho cheeze:
- 1 medium sized russet potato peeled and diced
- 1 medium carrot peeled and diced
- ½ cup cashews soaked in hot water for about 15 minutes then drained
- ⅓ cup salsa
- ½ teaspoon ground chipotle powder or smoked paprika
- 2 tablespoons nutritional yeast flakes optional (*4)
- ½ tablespoon lemon juice to taste
- 1 tablespoon hot sauce to taste
- salt to taste
For avocado crema:
- ¼ cup cashews soaked in ¼ cup water for about 15 minutes
- ½ large avocado diced
- 2 tablespoons chopped cilantro
- ½ tablespoon lemon juice to taste
- salt to taste
For serving, optional:
- Diced tomato
- Shredded lettuce
- Chopped cilantro
- *see ingredient notes at the end of the recipe for further details
Instructions
- Preheat oven to 425°F / 220°C
- Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Saute the bell peppers until slightly softened, about 10-15 minutes. Add the mushrooms and cook further for about 5 minutes, stirring frequently. Add the zucchini and cook until just tender, about 3 minutes further. If additional water remains in the pan at this point, increase the heat and stir until evaporated. Add black beans, mix well, and season with taco seasoning, salt, and pepper to taste. Set filling mixture aside.
- Prepare the vegan nacho cheeze sauce by combining the potato, carrot, and cashews in a large saucepan with enough water to cover. Bring to a boil and simmer until the potatoes and carrots are fork-tender, about 10-15 minutes. Reserve some of the cooking liquid (about ½ cup total) and drain the remaining. Add the potatoes, carrots, and cashews into a high speed blender, add 4 tablespoons reserved cooking liquid, salsa, chipotle, nutritional yeast, lemon juice, hot sauce, and salt. Blend thoroughly until very smooth. Add more reserved cooking liquid 1 tablespoon at a time until desired consistency is reached. I used 6 tablespoons liquid in total. Taste and adjust seasoning then set aside.
- Prepare the avocado crema by blending cashews with soaking water in a high speed blender thoroughly until very smooth. Add avocado, cilantro, lemon juice, and salt and blend once again until smooth. Add water 1 tablespoon at a time until desired consistency is reached, I used about 1-2 tablespoons additional. Store crema in refrigerator until ready to use.
- To assemble the chimichangas, begin by warming the tortillas in a microwave or skillet briefly to soften. Add ½ cup filling mixture and ¼ cup vegan nacho cheeze. Roll into a burrito. Repeat for remaining tortillas. Some cheeze sauce will remain for topping later on. Place the rolled chimichangas onto a parchment-lined baking tray, brush or spray each with additional olive oil, and bake at 425°F / 220°C for about 20-25 minutes or until lightly browned. Top the baked chimichangas as desired with avocado crema, nacho cheeze, and other toppings as desired.
Notes
I used spinach here but whole wheat is a great option as well
I’ve used a combination of bell peppers, mushrooms, and zucchini here but other vegetables such as broccoli, carrots, cauliflower, or onions may also be used
Use your favorite blend of taco seasoning here. Alternatively, a combination of ground cumin, paprika, and ground chipotle would work great
Nutritional yeast is optional but recommended as it offers a “cheesy” flavor. Please note that nutritional yeast is very different from active dry or instant yeast used for baking. Feel free to omit if unavailable.
Recipe & Photography by Sheil Shukla from @plantbasedartist, as posted on sheilshukla.com.
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https://bestofvegan.com/mexican-hot-chocolate-cookies/
