Pan-Fried Chimichangas
Ingredients
- 2 large flour tortillas
- 1 tablespoon avocado oil
Seasoned rice
- 1 cup rinsed brown rice
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt to taste
Fillings
- Chili Lime Seitan (or tofu or tempeh)
- Grilled peppers, corn and onion
- Mixed beans
Cashew crema
- 1/2 cup soaked cashews
- 1/4 cup plant-based yogurt
- Splash of plain plant milk
- Lime juice to taste
- Salt to taste
Toppings
- Avocado or guacamole
- Salsa (red or green)
Serving suggestions
- Remaining rice
- Baked tortilla chips
- Tomatoes
- Cilantro
- Jalapeños
- Limes
Preparation
Cook the seasoned rice by preparing 1 cup rinsed brown rice with 1/2 teaspoon each of paprika, smoked paprika, cumin, oregano, onion powder, garlic powder, and salt.
Make cashew crema by blending 1/2 cup soaked cashews, 1/4 cup plant-based yogurt, a splash of plain plant milk, lime juice, and salt until smooth.
Heat up a tortilla for 20 seconds in the microwave to soften for easier folding.
Layer desired fillings in the middle of the tortilla, but do not overstuff the burrito.
Roll up tightly, tucking in the sides.
Heat oil in a cast iron skillet, place burrito seam side down, use low heat once skillet is hot, and rotate every 30-60 seconds until all sides are crispy and golden.
Top with cashew crema, guacamole and/or salsa, and enjoy.
