Vegan Chimichangas

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These are so delicious and so easy with three different cooking options! Pan-fry, air fry, or baked… your choice!

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Crispy tortillas are filled with cheesy green chili jackfruit and refried beans, then topped with creamy chili sauce.

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Sauté onions for about 2 minutes or until they’re soft. Add garlic and cook it for about 1 minute or until fragrant.

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Add flour to coat the garlic and onions. Pour in green chili salsa and  vegetable broth. .

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Stir in jackfruit, cilantro, salt, pepper, and cumin. Cook this for 10 minutes, stirring occasionally.

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Mix in vegan cheese. Take the pan off the heat as soon as the cheese has melted.

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Fold the sides of the tortilla in and then fold the edge closest to you over the filling and sides. Continue to fold or roll the chimichanga until it's closed.

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For Pan Frying Fill a small pan with a layer of oil. Turn the heat on to medium-high. Once the oil has heated to 300°F, place the chimichangas in it. Take them out as soon as they are golden brown.

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For Air Frying Heat the air fryer to 400°F. Place the chimichangas in it. Spray the top of them with a thin layer of cooking oil. Cook them for 15 minutes, flipping halfway through.

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For Baking Heat the oven to 400°F. Brush a thin layer of oil on the top and bottom of the chimichangas. Bake them for 10 minutes on each side or until golden brown.

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Mix vegan cream cheese with green chili salsa in a small bowl. Pour the creamy green chili sauce over the chimichangas. Add cilantro and a side of avocado.

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Enjoy! Click the link below for the full recipe and other helpful tips!

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