Baked Vegan Chimichangas

So who doesn’t love the crispy outside and tender inside of chimichangas? But chimichangas are deep-fried. In other words, not the healthiest thing. But, these baked vegan chimichangas are packed with flavor. In addition, they are just as crispy as fried chimichangas. Which makes it a guilt-free dish. And they’re easy to make on a busy night. Therefore these baked vegan chimichangas are an easy and healthy dinner. That can be enjoyed at any time of the week for lunch or dinner.

Start off by making the cheesy salsa. Then fold and bake your chimichangas. Once their golden brown. Serve it on its own or with Spanish rice and beans. Then top with your favorite salsa, guacamole, and non-dairy sour cream. And you’ll have a simple but delicious meal. Above all, you’ll still get that crispy outside and tender inside. So give this simple dinner a try.

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Baked Vegan Chimichangas

Vegan Cheesy Salsa

• 1 TBSP flour
• 1/4 Cup Nutritional Yeast
• 1/2 tsp sea salt
• 1/2 cup non-dairy milk
• 1 TBSP tahini
• A cup of your favorite salsa

Chimichanga Filling

• 1 TBSP Oil
• 1 14 oz package of firm tofu, pressed and torn into small pieces
• 1/2 tsp Sea Salt
• 1 TBSP Nutritional Yeast
• 2 Cloves of Garlic, minced
• 1/2 Onion, diced
• Any color bell Pepper, Diced
• 1 Cup cooked black beans
• Burrito-style flour tortillas
• 1 TBSP Extra-Virgin Olive Oil, for brushing

Instructions:

To make vegan cheesy salsa

1.  Combine flour, nutritional yeast, and salt. Then whisk in the non-dairy milk and tahini. Next, cook over medium heat. Whisking constantly, just until it begins to thicken. After that stir in the salsa and set aside.

To make chimichanga filling:

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper or foil. Then in a large skillet heat the oil over medium-high and cook onion, garlic, and bell pepper for about 5 minutes.
2. Next, add the tofu, nutritional yeast, sea salt, and black beans. Then cook for another 5 minutes, or until brown. And stir in the vegan cheesy salsa.
3. After that divide the filling equally among the tortillas and fold them up like burritos. Then place the seam side down on the prepared baking sheet and lightly brush the tops with oil. And bake for 18-20 minutes.
4. Lastly, serve with a dash of your favorite salsa or a spoonful of non-dairy sour cream.

Notes:

• Yields about 6 chimichangas
• For crispier chimichangas. Set your oven to broil for 1-2 minutes after baking.

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