Vegetarian Beef and Bean Chimichanga
Indulge in these irresistible Vegetarian Beef and Bean Chimichangas, a mouthwatering twist on the classic Tex-Mex favorite that's perfect for vegetarians and meat-lovers alike. Packed with hearty vegetarian beef crumbles, protein-rich black beans, aromatic spices like cumin and chili powder, and topped with gooey Monterey Jack cheese, this recipe delivers bold flavors in every bite. The chimichangas are oven-baked to golden, crispy perfection—no deep-frying required—making them a lighter, family-friendly option. Ready in under an hour, these handheld delights are perfect for busy weeknights yet impressive enough for casual dinner parties. Serve with a dollop of tangy sour cream, fresh salsa, and a sprinkle of vibrant cilantro for a complete meal that's as visually stunning as it is delicious. Perfect for fans of vegetarian Mexican cuisine, these baked chimichangas are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 package Vegetarian beef crumbles
- 1 can Black beans
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 large Flour tortillas
- 1 cup Monterey Jack cheese, shredded
- 1 cup Salsa
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
Stir in the vegetarian beef crumbles, black beans (drained and rinsed), ground cumin, chili powder, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until heated through and well combined.
Remove the mixture from heat. Lay out the flour tortillas and evenly distribute the beef and bean mixture onto each tortilla, placing it in the center.
Sprinkle shredded Monterey Jack cheese over the filling. Fold in the sides of the tortilla, then roll it up from bottom to top to form a secure burrito shape.
Place the chimichangas seam-side down on the prepared baking sheet. Lightly brush the tops with olive oil to help them brown.
Bake in the preheated oven for 20-25 minutes, or until the chimichangas are crispy and golden brown.
Remove from the oven and allow to cool slightly. Serve with salsa, sour cream, and a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 158 mg | 52% | |
| Sodium | 7801 mg | 339% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 25.9 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1904 mg | 146% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 1899 mg | 40% | |
*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.
