Flavorful Delight on Busy Weeknights
Let me tell you, there’s something magical about Chimichangas. These golden, crispy bundles are filled with a wonderful blend of flavors that feels like a warm hug on a plate. Whether you’re here to impress a crowd or simply whip up something comforting for dinner after a long day, this recipe is your new best friend. With a crispy exterior and a filling that’s bursting with nutrition, they strike the perfect balance between indulgence and health, making them ideal for those hectic weeknights when your heart wants flavor but your schedule craves ease.
Serving Versatility
One of the things I love most about Chimichangas is their versatility. Feel free to serve them over a bed of fluffy rice for a hearty meal or tuck them into wraps for a lighter lunch. For those watching their carbs, try them on a bed of mixed greens or use low-carb tortillas. The options are endless, and there’s really no wrong way to enjoy them!
Full Recipe Section
Ingredients:
- 12 medium tortillas (use GF, if needed)
- 1 (15 oz) can black beans, mashed and drained
- 12 oz vegan chicken bites, shredded
- 1 Tbsp vegan sour cream
- 1 Tbsp vegetable oil (neutral) plus more for frying or baking
- 1/4 cup jalapeños, chopped
- 1/2 cup salsa
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 5 oz vegan cheddar, shredded
Directions:
- Heat the oil in a skillet over medium heat. When hot, add the chopped onion, shredded vegan chicken, and minced garlic. Cook everything for about 3 minutes, then transfer it to a large mixing bowl.
- In the bowl, stir in the chili powder, paprika, cumin, and a pinch of salt and pepper. Add the mashed black beans, salsa, vegan sour cream, and vegan cheese. Mix everything well.
- Take 1/3 cup of the filling and place it in the middle of each tortilla. Fold in the sides and roll it up like an enchilada or burrito.
- For the fried version: Heat oil in a pan until hot. Carefully add the rolled chimichangas to the oil, frying until golden brown on each side, turning them every 20 seconds to prevent burning.
- For the baked version: Preheat the oven to 410°F (210°C). Line a baking sheet with parchment paper and place the chimichangas on it. Brush them lightly with oil and bake for about 20 minutes until crispy.
- Serve warm on plates and enjoy!
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Servings: 6
Calories: Approximately 400 per serving
Why You’ll Love This Recipe
- Quick preparation, making it perfect for weeknights
- Budget-friendly ingredients that keep your wallet happy
- Big, cozy flavors that warm your heart
- Nutritional value from the beans and veggies
- Customizability allows you to get creative with flavors
Cultural or Cooking Technique Note
Chimichangas hail from the Mexican-American tradition, combining the rich flavors of Mexican cuisine with the American love for deep-fried goodness. This dish beautifully marries both cultures, wrapped in crispy tortillas and stuffed with mouthwatering fillings.
Serving Suggestions
- Over Rice: Serve them on a bed of fluffy cilantro lime rice for extra flavor.
- With Noodles: Try them with a side of spicy noodles for a fusion twist!
- In Wraps: Use gluten-free or low-carb tortillas for a wrap perfect for lunch.
- Solo: Sometimes, the best way to enjoy them is all on their own with your favorite salsa on the side.
Pro Tips for Success
- Season generously as every ingredient has its moment to shine.
- Keep the heat at medium to avoid burning your tortillas while frying.
- Chop your veggies uniformly for even cooking and a pleasing texture.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. For freezing, wrap them in plastic wrap and store them in freezer bags for up to a month. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes for that crispy texture to come back.
Closing Paragraph
I can’t wait for you to give these Chimichangas a try! They’re an easy and heartwarming meal that your family will love. Don’t be afraid to make it your own—add your favorite spices, swap some ingredients, or even get the kids involved in the kitchen! If you enjoy this recipe, please share it with your friends and family, rate it, and drop a comment to let me know how it turned out for you.
🎀 Final Thoughts
Cooking should be a joy, a blend of delicious ingredients and cherished memories. I hope this recipe brings a little warmth to your kitchen and a smile to your table.
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Chimichangas
Ingredients
Method
- Heat the oil in a skillet over medium heat. When hot, add the chopped onion, shredded vegan chicken, and minced garlic. Cook everything for about 3 minutes, then transfer it to a large mixing bowl.
- In the bowl, stir in the chili powder, paprika, cumin, and a pinch of salt and pepper. Add the mashed black beans, salsa, vegan sour cream, and vegan cheese. Mix everything well.
- Take 1/3 cup of the filling and place it in the middle of each tortilla. Fold in the sides and roll it up like an enchilada or burrito.
- Heat oil in a pan until hot. Carefully add the rolled chimichangas to the oil, frying until golden brown on each side, turning them every 20 seconds to prevent burning.
- Preheat the oven to 410°F (210°C). Line a baking sheet with parchment paper and place the chimichangas on it. Brush them lightly with oil and bake for about 20 minutes until crispy.
- Serve warm on plates and enjoy!