Vegan Chimichangas

If you have never had a chimichanga it is essentially a deep fried burrito. Then usually covered in sour cream, cheese, guacamole, salsa essentially whatever you want. Instead of deep frying these I baked them because it is less messy and a little healthier. BUT if you want to deep fry them check out my video where I did explain how to deep fry them.


So you can really put whatever you want into a chimichanga. You can use vegan chicken, beans and rice, tofu the world is your oyster. For this one I decided to do vegan beef and refried beans. It was so good I highly suggest you use this combo. If you are gluten free you can just swap the flour tortilla out for a corn tortilla. If you have an air fryer this would probably be a good time to use it. I don’t have one so I don’t quite know how they work but I imagine this would do well in there.


3 medium sized flour tortillas
1/4 onion, chopped
2/3 cup vegan ground beef, I used Beyond Meat
1 cup vegan refried beans [check the label sometimes there is meat or lard in them]
1 tsp taco seasoning
1 tsp chili powder
2 tsp olive oil
Toppings: vegan sour cream, guacamole, fresh tomatoes, vegan cheese

Preheat oven to 400F. In a pan add 1 tsp of olive oil. On medium heat add in the onion, vegan ground beef, refried beans, taco seasoning and chili powder. Cook for about 5 minutes until everything is warmed up and mixed together. Take 1 of the tortillas and add in some of the beef filling. Do not overfill it otherwise in the oven it may explode a bit and go everywhere. Then roll up the tortilla into a burrito. After you have made them all take 1 tsp of olive oil and brush it onto the burrito. Be sure to get both the top and bottom and the sides. Since we aren’t deep frying them we want to mimic that crispiness using a little extra oil will help it get to crispy. Then bake in the oven for about 15 minutes. Until they are golden and hard on the outside. Once they are done cooking turn your oven off. Add some vegan cheese on top and place back in the oven for 2-4 mins to get the cheese melted. The heat from the oven will just help to melt the cheese and not cook the burrito anymore. Once it is done top with vegan sour cream, guacamole, fresh tomatoes and more vegan cheese. Or really any other toppings that you like!

Makes 3 chimichangas.

Save to Pinterest ❤beef + bean chimichangas.png


One thought on “Vegan Chimichangas

  1. I don’t recommend corn tortillas for this recipe…Mission has great gluten-free flour tortillas. I’ve used them with wonderful success when making chimichangas or any recipe that is gluten-FUL that calls for flour tortillas. Not all supermarkets carry them, but here in Westchester County, NY, I’ve hunted them down to three area supermarkets, varying in prices from $5.29 to $5.99. That’s for the 8 inch size. If you have any of the following markets near you, check them out: Stop and Shop, Acme, DeCicco’s. Several other companies make them also but Mission is the one most highly recommended and the only one that I’ll buy. Supple, does not “break” and tastes great — wonderful “mouth feel”.

    Anyway, thought I’d share.


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