These chimichangas are perfect for a casual dinner or a fun weekend meal! If you’re not a fan of spicy food, simply adjust the seasonings to suit your taste—it’ll still be absolutely delicious.
They’re hearty yet light, with a satisfying crunch that isn’t overly greasy. Stuffed with a flavorful beef and cheese filling and topped with fresh ingredients, they make the ultimate meal.
Lately, I’ve been craving something warm and comforting, and these chimichangas bring back memories of festive gatherings. Prefer a milder flavor? No problem—they’re just as tasty without the spice!
Ingredients
For the Filling:
- 1 lb (450 g) plant-based ground meat substitute
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 cup tomato puree
- 1 cup shredded vegan cheddar-style cheese
- 1 cup shredded vegan Monterey Jack-style cheese
For the Chimichangas:
- 8 large whole wheat tortillas
- Cooking oil for frying
- Optional toppings: shredded lettuce, diced tomatoes, dairy-free sour cream, guacamole, salsa
Instructions
Make the Filling:
- In a large pan over medium heat, cook the plant-based meat substitute until browned, breaking it into crumbles as it cooks.
- Add the diced onion and minced garlic, cooking for about 5 minutes until softened.
- Stir in cumin, chili powder, paprika, salt, and black pepper. Cook for another minute to blend the flavors.
- Pour in the tomato puree and let the mixture simmer for 5 minutes until thickened slightly.
- Remove from heat and stir in the vegan cheddar and Monterey Jack cheeses until melted. Allow it to cool slightly.
Assemble the Chimichangas:
- Gently warm the tortillas until soft and flexible.
- Place about 1/3 cup of the filling in the center of each tortilla.
- Fold the sides in and roll up tightly to seal the filling inside.
Fry the Chimichangas:
- Heat about 1 inch of oil in a large pan over medium-high heat until it reaches 350°F (175°C).
- Fry the chimichangas seam-side down until golden brown and crispy, about 3-4 minutes per side.
- Remove and drain on paper towels.
Serve:
- Serve hot, topped with lettuce, tomatoes, dairy-free sour cream, guacamole, or salsa as desired.
Beef and Cheese Chimichanga
Beef and Cheese Chimichangas are perfectly crispy and filled with a flavorful mix of seasoned beef and gooey melted cheese. They’re satisfyingly crunchy without being too heavy or greasy.
- Total Time: 40 minutes
- Yield: 8 serving 1x
Ingredients
For the Filling:
- 1 lb (450 g) plant-based ground meat substitute
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 cup tomato puree
- 1 cup shredded vegan cheddar-style cheese
- 1 cup shredded vegan Monterey Jack-style cheese
For the Chimichangas:
- 8 large whole wheat tortillas
- Cooking oil for frying
- Optional toppings: shredded lettuce, diced tomatoes, dairy-free sour cream, guacamole, salsa
Equipment
-
Large skillet
-
Mixing bowls
-
Measuring cups and spoons
-
Tongs
-
Paper towels
-
Baking sheet (optional)
-
Oven (optional)
-
Frying thermometer (optional)
Instructions
Make the Filling:
- In a large pan over medium heat, cook the plant-based meat substitute until browned, breaking it into crumbles as it cooks.
- Add the diced onion and minced garlic, cooking for about 5 minutes until softened.
- Stir in cumin, chili powder, paprika, salt, and black pepper. Cook for another minute to blend the flavors.
- Pour in the tomato puree and let the mixture simmer for 5 minutes until thickened slightly.
- Remove from heat and stir in the vegan cheddar and Monterey Jack cheeses until melted. Allow it to cool slightly.
Assemble the Chimichangas:
- Gently warm the tortillas until soft and flexible.
- Place about 1/3 cup of the filling in the center of each tortilla.
- Fold the sides in and roll up tightly to seal the filling inside.
Fry the Chimichangas:
- Heat about 1 inch of oil in a large pan over medium-high heat until it reaches 350°F (175°C).
- Fry the chimichangas seam-side down until golden brown and crispy, about 3-4 minutes per side.
- Remove and drain on paper towels.
Serve:
- Serve hot, topped with lettuce, tomatoes, dairy-free sour cream, guacamole, or salsa as desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes