Vegetarian Beef and Bean Chimichanga

Indulge in the irresistible flavors of these Vegetarian Beef and Bean Chimichangas, a plant-based twist on a Mexican classic that's perfect for weeknight dinners or casual gatherings. Packed with savory vegetarian beef crumbles, hearty black beans, and a medley of spices like cumin and chili powder, each chimichanga is wrapped in a soft flour tortilla, topped with melted Monterey Jack cheese, and oven-baked to golden, crispy perfection—no frying required! Ready in just 45 minutes, this easy recipe is not only loaded with protein and bold flavor but also makes a fantastic meatless meal option. Serve these chimichangas with salsa, sour cream, and fresh cilantro for a restaurant-quality dish your family will love. Perfect for vegetarians and anyone looking to add a flavorful, satisfying meal to their repertoire!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 package Vegetarian beef crumbles
• 1 can Black beans
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 6 large Flour tortillas
• 1 cup Monterey Jack cheese, shredded
• 1 cup Salsa
• 0.5 cup Sour cream
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

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

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

Step 3

Stir in the vegetarian beef crumbles, black beans (drained and rinsed), ground cumin, chili powder, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until heated through and well combined.

Step 4

Remove the mixture from heat. Lay out the flour tortillas and evenly distribute the beef and bean mixture onto each tortilla, placing it in the center.

Step 5

Sprinkle shredded Monterey Jack cheese over the filling. Fold in the sides of the tortilla, then roll it up from bottom to top to form a secure burrito shape.

Step 6

Place the chimichangas seam-side down on the prepared baking sheet. Lightly brush the tops with olive oil to help them brown.

Step 7

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

Step 8

Remove from the oven and allow to cool slightly. Serve with salsa, sour cream, and a sprinkle of fresh cilantro.

Nutrition Facts

Serving size	(1678.6g)

Amount per serving	% Daily Value*
Calories	2478.7

Total Fat 121.0g	0%
Saturated Fat 52.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 157.5mg	0%
Sodium 7800.8mg	0%
Total Carbohydrate 245.0g	0%
Dietary Fiber 46.5g	0%
Total Sugars 25.9g
Protein 137.0g	0%

Vitamin D 24IU	0%
Calcium 1904.0mg	0%
Iron 28.2mg	0%
Potassium 1899.2mg	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: 41.6%

Protein: 20.9%

Carbs: 37.4%