These baked vegan Chimichangas are a healthier twist on the traditional deep fried burrito. A large flour tortilla is filled with pinto beans, brown rice, veggie crumbles, and topped with the most delicious creamy green chili sauce this side of the border!
What are vegan chimichangas?
Traditionally, a chimichanga is a flour tortilla filled with rice, beans, and meat (subbed in this recipe for vegan crumbles!) - basically a burrito! The burrito is then usually deep fried, but in this healthier version we bake or lightly broil them in the oven instead! With a creamy green chili sauce ladled over and all the fixings mounded on, you've got a complete meal that is totally irresistable!
How to make chimichangas (aka baked burritos!):
First, sauté diced onion in a tablespoon of olive oil until mostly soft. Then add veggie crumbles (if using) and 2 cloves minced garlic and sauté until warm. Add crumble mixture to cooked beans and rice, and mix together (Photos 1 & 2).
Cooking tip: If you're using canned pinto beans instead of homemade (already seasoned), you may want to add a little cumin, salt, onion and garlic powder (to taste) to the crumble/onion mixture as you are sautéing. Also, if using canned pinto beans, be sure to rinse and drain them well prior to using!
Warm the flour tortillas in the microwave or on the stovetop just slightly before filling. (This helps soften the tortilla and avoids cracking.)
Place approximately ½ cup of burrito filling into the center of the burrito, leaving about an inch space on the sides and a 2 inches at the top and bottom empty. Start by folding in each of the sides about an inch (Photos 3 & 4), and then fold up the bottom, tucking and rolling as you go (Photos 5 & 6).
Tip: If your burrito roll is a different shape don't worry! Sometimes I just fold all the sides in creating more of a square. Use a toothpick to hold everything closed if need be, just be sure and remove it before serving!!
Place your wrapped up burrito with open side down on a baking tray lined with parchment paper or lightly brushed with olive oil. Brush the tops of each one with a bit of olive oil. (Photos 7 & 8).
Place the burritos under the broiler for a couple of minutes until the tops are lightly browned. Watch them closely to avoid burning!!
Make ahead tip:
While assembling chimichangas is relatively simple, if you are making everything (rice, beans, toppings) from scratch, the prep can get time consuming. The trick is to make them ahead! To make ahead, broil the tops as described above and then allow to cool completely before storing in an air-tight container in the refrigerator. You can also freeze them at this stage for up to several months. Re-warm in the oven at 300 degrees for approximately 20 minutes (longer if frozen).
Making the creamy green chili sauce:
This sauce is the BEST. The stuff of baked burrito dreams - just sayin'!
Blend together cashews, water, vegan chicken seasoning or vegetable bouillon, salt, flour, and onion powder - until completely smooth (Photo 9). Pour blended mixture into medium sized saucepan and add remainder of water and canned fire roasted diced green chilis (Photos 10 & 11). Thicken over low heat stirring often to avoid scorching (Photo 12).
What kind of vegan chicken seasoning or vegetable bouillon should I use?
Two of my favorite vegan chicken-style bouillons are Better Than Bouillon No Chicken Base (found in many grocery stores) or McKay’s Vegan Chicken Seasoning. I also make my own Vegan Chicken Broth Powder that is also yummy and sodium adjustable.
Serving tips:
Try not to go overboard with the toppings. I ALWAYS do. There are so many amazing options! Start with the creamy green chili sauce you just made and add any or all of the following:
- shredded vegan pepper jack cheese
- vegan nacho cheese sauce
- vegan sour cream
- guacamole or chopped avocado
- traditional salsa, fresh pico de gallo, or fresh cabbage salsa
- shredded lettuce
- chopped green onions
More delicious vegan Mexican recipes you will love:
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Vegan Chimichangas
Ingredients
- 8 Large Flour Tortillas, approx 10 inch
Burrito Filling:
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 cups pinto beans, cooked
- 2 cups brown rice, cooked
- 2 cups veggie crumbles, vegan morning star crumbles work well
Green Chili Sauce:
- ⅔ cup raw cashews
- 4 cups water, divided
- 2 Tbsp vegan chicken seasoning, or vegetable bouillon
- 5 Tbsp unbleached flour, sub cornstarch for gluten free
- 1.5 tsp onion powder
- 1 tsp salt
- 4 oz canned diced fire roasted green chilis
Instructions
- First, sauté diced onion in a tablespoon of olive oil until mostly soft. Then add veggie crumbles (if using) and 2 cloves minced garlic and sauté until warm. Add sauteed mixture to cooked beans (see tips below if using canned) and rice, and mix together.
- Warm the flour tortillas in the microwave or on the stovetop just slightly before filling. (This helps soften the tortilla and avoids cracking.)
- Place approximately ½ cup of burrito filling into the center of the burrito, leaving about an inch space on the sides and a 2 inches at the top and bottom empty. Start by folding in each of the sides about an inch, and then fold up the bottom, tucking and rolling as you go.
- Tip: If your burrito roll is a different shape don’t worry! Sometimes I just fold all the sides in creating more of a square. Use a toothpick to hold everything closed if need be, just be sure and remove it before serving!!
- Place your wrapped up burrito with open side down on a baking tray lined with parchment paper or lightly brushed with olive oil. Brush the tops of each one with a bit of olive oil.
- Place the burritos under the broiler for 3-5 minutes or until the tops are lightly browned. Watch them closely to avoid burning!!
- Make ahead directions:While assembling chimichangas is relatively simple, if you are making everything (rice, beans, toppings) from scratch, the prep can get time consuming. The trick is to make them ahead! To make ahead, broil the tops as described above and then allow to cool completely before storing in an air-tight container in the refrigerator. You can also freeze them at this stage for up to several months. Re-warm in the oven at 300 degrees for approximately 20 minutes (longer if frozen).
Make the creamy green chili sauce/gravy:
- Blend together cashews, 2 cups of water, vegan chicken seasoning or vegetable bouillon, salt, flour, and onion powder – until completely smooth. Pour blended mixture into medium sized saucepan and add remaining 2 cups of water and canned fire roasted diced green chilis. Thicken over low heat stirring often to avoid scorching.
- Serving:Pour a ladle of the green chili sauce over your chimichanga, top with shredded lettuce, salsa, vegan cheese, and chopped green onions (or whatever other toppings your heart desires!) and serve! Enjoy!
Notes
Frying vs. Baking:
Want to pan fry or deep fry your chimichanga? Go for it! I've pretty much always stuck to baking mine, but I must admit, the idea of using an air fryer for these seems pretty fabulous. Next kitchen gadget on the list to buy!!! Let me know if you try it in the comments!WHAT KIND OF VEGAN CHICKEN SEASONING OR VEGETABLE BOUILLON SHOULD I USE?
Two of my favorite vegan chicken-style bouillons are Better Than Bouillon No Chicken Base (found in many grocery stores) or McKay’s Vegan Chicken Seasoning. I also make my own Vegan Chicken Broth Powder that is also yummy and sodium adjustable.SERVING TIPS:
Try not to go overboard with the toppings. I ALWAYS do. There are so many amazing options! Start with the creamy green chili sauce you just made and add any or all of the following:- shredded vegan pepper jack cheese
- vegan nacho cheese sauce
- vegan sour cream
- guacamole or chopped avocado
- traditional salsa, fresh pico de gallo, or fresh cabbage salsa
- shredded lettuce
- chopped green onions
So wonderful! Thanks for sharing!
So glad you liked this!!