Chimichangas

These Chimichangas are amazing fried or baked, come filled with black beans, vegan chicken bites, salsa and vegan cheeses. Just the most delicious flavors in one roll that will become a family favorite in no time. Great for lunches, dinners, parties, even meal prep.

I can tell you these are truly the most amazing homemade Chimichangas that I ever tried.

Just try them out and from the first bite, you will truly agree.

What I love about these Chimichangas is that they are perfect fried or baked, even though the fried version will always be one of my favorites.

There is simply something about the fried version. When it comes hot from the pan, I’m excited about the crispy texture which I find makes everything better, yum.

Also you can’t beat how easy to make this Chimichanga recipe is.

What is a Chimichanga

A Chimichanga is a deep fried burrito. It is usually filled with a bean and meat mixture and tastes amazing.

You can serve them with anything you like: guacamole, olives, tomatoes, salsa, you name it. I can see why it is a such a popular Tex mex dish, because no matter if fried or baked it is just great and so satisfying.

Of course, I don’t need to tell you that I love Tex mex recipes like this Mexican Lasagna, my Ranchero Sauce, the Calabacitas, or my Taco Spaghetti. 

Why you want to try this Chimichanga recipe

I think black beans and shredded vegan chicken make such a great texture and of course it tastes great.

Spices: I use paprika, cumin and chili powder to make the Chimichanga filling even more flavorful.

The sauce: yes the sauce is important in my gusto, because that is what always adds so much flavor and the salsa is the key.

Step by step pictures show you everything about how to make these in detail. No matter, if fried or baked you know these are great any way you prepare them.

What ingredients do I need

• Black beans
• Salsa
• Vegan sour cream
• Vegan chicken bites
• Jalapenos
• Cumin

 

• Paprika
• Chili powder
• Onion
• Garlic
• Oil
• Tortillas
• Vegan cheddar

How to make Chimichangas

Heat oil in a skillet. When hot add diced onion, shredded vegan chicken, and garlic. Cook everything for about 3 minutes and transfer to a large mixing bowl.

Add now chili powder, paprika, cumin, season with a pinch salt and pepper. Give the mashed black beans, salsa, vegan sour cream and cheese to the bowl, as well. Mix everything

Place 1/3 cup of filling in middle of each tortilla, fold the sides in and roll like a enchilada or burrito.

Fried version: add oil to your pan wait until hot. Give the rolled Chimichangas into the oil and fry from each side, but keep in mind to turn every 20 seconds because the tortilla may burn otherwise.

Baked: preheat oven to 410°F. Line a baking sheet with parchment paper, place the Chimichangas on the sheet and brush them lightly with oil. Bake for around 20 minutes. 

Serve on plates warm and enjoy.

Tips and tricks:

Frozen chimichangas: You can prepare these in advance. If you use freezer friendly containers, they will last for 6 months. Before using, thaw completely.

For the black beans: I drained them from a can, then mashed the beans with fork until I got a little chunky texture.

Shred the chicken bite by pulsing them in a food processor, but be sure not to make the shreds too fine.

Air fryer Chimichangas: If you have an air fryer, you’re in luck: Do the preparation steps as seen above and described. Then, set your air fryer to 400°F and brush the Chimichangas with a bit oil or cooking spray. Place in your air fryer basket and cook them for 5 minutes.

If you give my Chimichangas a try, tag my on Instagram or Facebook with a picture.

Cheers, Florian.