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    Home » Recipes » Main Dishes

    The Best Vegan Chimichangas

    Published on March 12, 2020 by Kate, Updated on September 9, 2020 - 2 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    side overhead shot of decked out vegan chimichanga on a white plate with text overlay for pinterest

    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!  

    side overhead photo of vegan chimichanga on a white plate with the end sliced off and loaded with salsa, green sauce, lettuce, vegan cheese

    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!

    overhead photo of two chimichangas on a white plate with fork and slices of avocado beside

    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!!

    overhead process shots of mixing beans, rice, and veggie crumbles together, then filling and wrapping it in a burrito shell

    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).  

    overhead process shot photo collage of wrapping flour tortilla burrito, brushing with olive oil and laying on a baking sheet

    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).  

    overhead photo of 8 lightly browned baked burritos lined up on a baking sheet

    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.

    overhead process collage of four photos showing blending ingredients for green chili sauce, adding green chilis to the pot, and final thickened sauce

    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

    side closeup photo of sliced chimichanga showing filling inside

    More delicious vegan Mexican recipes you will love:

      • Vegan Mexican Caesar dressing
      • Vegan tamales
      • Mexican cabbage salsa
      • Vegan nacho cheese
      • Slow cooker pinto beans
      • Vegan Mexican rice
      • Vegan refried bean dip
      • Vegan black bean taquitos

    If you’ve tried this recipe, please rate it and let me know how you got on in the comments below - I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    Recipe

    side overhead photo of sliced chimichanga on a white plate loaded with toppings including shredded cheese, lettuce, avocado, nacho cheese sauce, pico de gallo

    Vegan Chimichangas

    A healthier baked version of a chimichanga - a flour tortilla filled with rice, beans, and veggie crumbles and topped with a creamy and delicious green chili sauce!
    4.74 from 19 votes
    Print recipe Leave a comment
    Course: Entree
    Cuisine: Mexican
    Prep Time: 30 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8 chimichangas
    Calories: 447kcal
    Author: Kate

    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 tablespoon vegan chicken seasoning, or vegetable bouillon
    • 5 tablespoon unbleached flour, sub cornstarch for gluten free
    • 1.5 teaspoon onion powder
    • 1 teaspoon 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

    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! 

    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

    Nutrition

    Serving: 1chimichanga | Calories: 447kcal | Carbohydrates: 73g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Sodium: 1090mg | Potassium: 504mg | Fiber: 8g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 5mg

    More Vegan Entree Recipes

    • Stack of vegan glazed meatballs on a plate.
      Vegan Garlic Ginger Glazed Meatballs
    • Vegan butter bean stew in a saucepan
      Butter Bean Stew
    • Stack of meatless vegan meatballs in sauce
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    • Collage of recipe pictures with text: 25 vegan air fryer recipes
      25 Vegan Air Fryer Recipes

    Reader Interactions

    Comments

      4.74 from 19 votes (19 ratings without comment)

      Questions? Feedback? I love to hear from you! Cancel reply

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      Recipe Rating




    1. Nathan

      January 14, 2021 at 9:33 pm

      So wonderful! Thanks for sharing!

      Reply
      • Kate

        January 17, 2021 at 5:18 pm

        So glad you liked this!!

        Reply

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