Vegan chimichangas recipe

It’s veganuary time, so I thought what’s better time will it be to post my first recipe blog. And since I eat a plant-based diet and love tex-mex kitchen what better food than a healthy and vegan version of chimichanga to start with

This recipe will give you six delicous chimichangas.

Here is what you need:

  1. 480g or two tins of black beans
  2. 120g of frozen sweetcorn
  3. one small red onion
  4. two cloves of garlic
  5. 200g of shitake or chestnut mushrooms
  6. six plain tortillas (ideally corn tortillas)
  7. a teaspoon of salt
  8. one dried chilli pepper (if you like it spicy)
  9. small bunch of fresh coriander
  10. two teaspoons of smoked paprika
  11. Two tablespoons of cumin
  12. Two red bell peppers
  13. 150g of dried basmati rice
  14. two bay leaves
  15. 10g of vegetable oil (depending on the oven)
  16. half of the lime

Pre-heat your oven to 200C. Cut the peppers into halves, remove the seeds and place on the baking tray. Bake in the oven for 20-30mins. Cook the rice with bay leaves accordingly to the instructions on the package.

Dice the onion, chilli( remove the seeds if you don’t want too much spice) and garlic. Rinse and wash the beans. Add sweetcorn, chilli, onion, garlic and beans onto the non-stick frying pan and fry for 15-20min on medium heat. Add salt, cumin and paprika. Finely chop the coriander. Roll the lime add a juice of half of the lime to the frying pan. Add the coriander and squash everything together.

Dice the mushrooms and fry with a pinch of salt until they caramelize

Add the mushrooms to the rest of the ingredients on the other frying pan.

You’ve just made the filling of your chimichangas. Try it and adjust the flavours. (Depending on where you are spices might be less intensive)

Put two large table spoons of your filling in the middle of tortilla, add a tablespoon of cooked rice and 1/4 of the roasted red bell pepper on top.

Now, that’s the part that it gets tricky- It’s time to wrap your chimichangas.

Depending on your oven you may need to smear a little bit of oil on top of them to help your burritos crispen up. The important thing is to place them on baking/grease proof paper or silicon tray DO NOT USE aluminum for this one.-They will stick to it. Bake your chimichangas until they’re golden brown. Around 15min in 200C.

Serve with homemade guacamole, salsa or vegan cheese. Enjoy!

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