Vegan Beef and Bean Chimichanga
Get ready to revolutionize your Tex-Mex nights with this Vegan Beef and Bean Chimichanga recipe—a delightful and wholesome twist on a classic favorite! Perfectly golden-brown and irresistibly crispy, these baked chimichangas are filled with a hearty mix of savory vegan ground beef, protein-packed red kidney beans, juicy diced tomatoes, and aromatic spices like chili powder, cumin, and paprika. Topped with melty vegan cheese and served with creamy avocado, fresh cilantro, and zesty salsa, this dish is a plant-based dream that satisfies every craving. With just 20 minutes of prep time and a healthier baked method, these chimichangas are quick, easy, and ideal for weeknight dinners or indulgent weekend feasts. Whether you're a vegan or simply looking for a delicious meatless option, these flavorful chimichangas will be a hit with the whole family!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 cup Vegan ground beef
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 15 oz can, drained and rinsed Red kidney beans
- 1 15 oz can Diced tomatoes
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Large flour tortillas
- 1 cup, shredded Vegan cheese
- 1 sliced Avocado
- 0.25 cup Chopped fresh cilantro
- 0.5 cup Salsa
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the vegan ground beef to the skillet and cook for about 5 minutes until browned and heated through.
Stir in the kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lay out the flour tortillas and evenly divide the vegan beef and bean mixture among them.
Sprinkle each with shredded vegan cheese.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top to form a burrito shape.
Place the chimichangas seam-side down on the prepared baking sheet.
Brush the tops of the chimichangas lightly with olive oil.
Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy.
Remove from the oven and let them cool slightly before serving.
Serve each chimichanga with sliced avocado, fresh cilantro, and a generous spoonful of salsa.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7013 mg | 305% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 33.5 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 909 mg | 70% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4156 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
