Crispy Vegan Chimichangas with Veggie Fillings
Ingredients
- 2 large flour tortillas (burrito size)
- 1-2 tablespoons avocado oil
Seasoned rice
- 1 cup white 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
Cashew crema
- 1/2 cup soaked cashews
- 1/4 cup plant-based yogurt or sour cream
- splash of plant milk
- lime juice to taste
- salt to taste
Fillings
- Chili Lime Seitan
- Grilled multicolor peppers and onions
- Mixed beans
- Corn
Toppings
- Cashew crema
- Avocado or guacamole
- Salsa (red or green)
Accompaniments
- Remaining rice
- Baked tortilla chips
- Tomatoes
- Cilantro
- Jalapeños
- Limes
Preparation
Lightly warm up tortilla for 20 seconds in the microwave to soften for easier folding, then layer desired fillings in the middle.
Roll up tightly and tuck in the sides.
Heat oil in a cast iron skillet and place burrito seam side down into the pan. Use low heat once the skillet is hot and rotate every 30-60 seconds until all sides are crispy and golden.
Top with crema, guacamole and/or salsa, and enjoy.
Notes
For the seasoned rice, cook 1 cup of white rice with 1/2 teaspoon each of paprika, smoked paprika, cumin, oregano, onion powder, garlic powder, and salt.
Cashew crema is made by blending 1/2 cup soaked cashews with 1/4 cup plant-based yogurt or sour cream, a splash of plant milk, lime juice, and salt.
