Vegan Beef and Bean Chimichanga

Get ready to indulge in the ultimate fusion of bold flavors and plant-based comfort with this Vegan Beef and Bean Chimichanga recipe! Perfectly seasoned vegan ground beef, hearty red kidney beans, and a medley of aromatic spices create a mouthwatering filling that’s wrapped in soft flour tortillas. Baked to golden, crispy perfection, these chimichangas deliver all the crispiness without the need for frying, making them a healthier twist on a classic favorite. Topped with creamy avocado slices, fresh cilantro, and zesty salsa, these chimichangas are as vibrant and satisfying as they are easy to make. Whether you’re hosting a casual dinner or craving a weeknight treat, this vegan Mexican-inspired dish is sure to become a family favorite.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 cup Vegan ground beef
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 1 15 oz can, drained and rinsed Red kidney beans
• 1 15 oz can Diced tomatoes
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 Large flour tortillas
• 1 cup, shredded Vegan cheese
• 1 sliced Avocado
• 0.25 cup Chopped fresh cilantro
• 0.5 cup Salsa

Directions

Step 1

In a large skillet, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for about 5 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the vegan ground beef to the skillet and cook for about 5 minutes until browned and heated through.

Step 5

Stir in the kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.

Step 6

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 7

Lay out the flour tortillas and evenly divide the vegan beef and bean mixture among them.

Step 8

Sprinkle each with shredded vegan cheese.

Step 9

Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top to form a burrito shape.

Step 10

Place the chimichangas seam-side down on the prepared baking sheet.

Step 11

Brush the tops of the chimichangas lightly with olive oil.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy.

Step 13

Remove from the oven and let them cool slightly before serving.

Step 14

Serve each chimichanga with sliced avocado, fresh cilantro, and a generous spoonful of salsa.

Nutrition Facts

Serving size	(1774.1g)

Amount per serving	% Daily Value*
Calories	2339.6

Total Fat 113.1g	0%
Saturated Fat 33.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 7013.0mg	0%
Total Carbohydrate 268.1g	0%
Dietary Fiber 51.4g	0%
Total Sugars 33.5g
Protein 93.0g	0%

Vitamin D 0IU	0%
Calcium 909.1mg	0%
Iron 24.5mg	0%
Potassium 4156.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 15.1%

Carbs: 43.6%