Chimichangas
Crispy on the outside and melty on the inside, chimichangas are the ultimate comfort food. This plant-based version swaps in seasoned soy protein and vegan cheese, giving you all the flavor and crunch you’re craving.
Ingredients
Calories:
360
Protein:
13
g
- 2.0 cups shredded soy protein or rehydrated soy curls or crumbled veggie ground “meat”
- 2.0 tbsp. taco seasoning
- 8.0 large flour tortillas
- 1.0 cups shredded vegan cheese
- 2.0 cups vegetable oil (for frying)
- side salad and cooked beans, for serving
Preparation
- Prepare the filling: In a skillet over medium heat, cook the soy protein, soy curls, or veggie ground “meat” with 2 tablespoons of taco seasoning until heated through and lightly browned. Add a splash of water if needed to help coat the protein evenly.
- Warm tortillas: Heat tortillas in a dry skillet over low heat until soft and pliable (do not let them crisp).
- Assemble chimichangas: Spoon about 2 tablespoons of the filling and 2 tablespoons of vegan cheese into the center of each tortilla. Fold tightly into a square or burrito-style wrap, keeping the seams tucked in.
- Fry: In a deep skillet, heat about 1 inch of vegetable oil over medium-high heat. When hot, carefully place the chimichangas seam-side down. Reduce heat to medium-low and fry for a few seconds per side, until golden and crispy.
- Drain: Transfer to paper towels to remove excess oil.
- Serve: Enjoy warm with a side salad and beans.
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