Vegan Chimichangas
These vegan chimichangas are made with cheesy green chile jackfruit and refried beans! Their crispy tortilla shells are stuffed with an irresistible filling that everyone will love. Best part... you can pan-fry, air fry, or bake them!
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Bonnie - Serene Trail
Servings: 8
Calories: 378kcal
Ingredients
For Chimichangas
- 1 tablespoon olive oil, plus more for cooking
- 1/2 of a white onion, diced
- 2-3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup green chile sauce
- 1 cup vegetable broth, low-sodium
- 16-20 ounces jackfruit, canned
- 2 tablespoons fresh cilantro
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup vegan cheese, Monterey jack, mozzarella, cheddar, etc.
- 12-16 ounces vegan refried beans, canned or homemade, (1.5 cups)
- 8 large flour tortillas
Instructions
For the Chimichangas
- Drain, rinse, and dice the jackfruit. Dice the onions and mince the garlic.
- Heat a large pan over medium heat. Add 1 tablespoon of oil to it. Add the onions to the pan and sauté them for 2 minutes or until they’re soft. Add the garlic and cook it for 1 minute or until fragrant.
- Sprinkle in the flour and stir it around to coat the garlic and onions.
- Pour in the green chile sauce and vegetable broth. Let this sauce cook for about 3 minutes. Stir it a few times as it thickens.
- Stir in the jackfruit, cilantro, salt, pepper, and cumin. Cook it for 5 minutes, stirring occasionally.
- Mix in the vegan cheese. Take the pan off the heat as soon as the cheese is mostly melted (5 minutes).
- Stir the refried beans to make sure they’re soft enough to spread. You may need to add a tablespoon or two of broth to thin them out. Surround the tortillas with a napkin on a large plate and microwave them for 30 seconds.
- Spread a horizontal layer of beans (about 2 tablespoons) on the side of the tortilla that’s closer to you. Keep the beans about 1 ½ inches away from the edge of the tortilla. Add a layer of about 3 tablespoons of green chile jackfruit above the beans.
- 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.
For Pan Frying
- Fill a small pan with a layer of oil about an inch deep. Turn the heat on to medium-high. Once the oil has heated for about 10 minutes or is 300°F, place 1-2 chimichangas in it at a time. They only need 15-30 seconds on each side. Take them out as soon as they are golden brown. Place them on paper towels to absorb the excess oil.
For Air Frying
- Preheat the air fryer to 400°F. Once heated, spray the compartment with cooking oil. Place 1-2 chimichangas in at a time. Spray the top of them with a thin layer of cooking oil. Cook them for 15 minutes, flipping halfway through.
For Baking in the Oven
- Preheat the oven to 400°F. Brush a thin layer of oil on the top and bottom of the chimichangas. Place them on a baking sheet, seam side down. Bake them for 10 minutes on each side or until golden brown.
Video
Nutrition
Serving: 1 chimichanga | Calories: 378kcal | Carbohydrates: 42.1g | Protein: 9.3g | Fat: 17.9g | Saturated Fat: 5g | Sodium: 641mg | Potassium: 243mg | Fiber: 7.9g | Sugar: 1.8g | Calcium: 134mg | Iron: 3mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.