Vegan-Friendly Chimichanga Recipe

Make the Filling

1. Heat a large skillet over medium heat. Add the olive oil, then sauté the onion and bell pepper for 5 to 7 minutes until soft and lightly browned at the edges.
2. Add garlic, cumin, smoked paprika, oregano, and salt. Stir for 30 seconds, until fragrant (and yes, impressive).
3. Add the black beans. Mash about half of them with a potato masher or fork. You want a chunky paste that holds everything together.
4. Stir in corn and salsa. Cook 2 to 4 minutes, until most excess liquid cooks off and the mixture looks thick, not soupy. If your salsa is thin, just give it an extra minute or two.
5. Turn off heat, then stir in cilantro (if using), lime juice, vegan cheese (if using), and any optional heat add-ins. Taste and adjust salt.

Warm and Roll

1. Warm the tortillas so they are flexible. Microwave them under a damp paper towel for 20 to 30 seconds, or warm them in a dry skillet for about 15 seconds per side.
2. Divide filling among tortillas (about 3/4 cup each). If your tortillas are smaller, use a little less filling so you can roll tightly without splitting.
3. Fold in the sides, then roll tightly into a burrito.

Choose Your Crisp Method

Bake

1. Heat oven to 425°F. Line a baking sheet with parchment. For extra crisp edges, set a wire rack on the sheet (optional).
2. Place chimichangas seam-side down on the sheet or rack. Brush or lightly rub all sides with oil.
3. Bake 10 minutes, flip, then bake 8 to 12 minutes more until deeply golden and crisp.

Pan-Fry

1. Add oil to a skillet to generously coat the bottom (about 1/4 cup in most skillets). Heat over medium to medium-high until shimmering and a tiny tortilla scrap sizzles right away.
2. Fry chimichangas seam-side down first, 2 to 3 minutes per side, until golden all over. Work in batches and do not crowd the pan.
3. Drain on a paper-towel-lined plate and sprinkle with a pinch of salt while hot.

Quick Lime Crema

1. In a small bowl, stir together vegan yogurt, lime juice, garlic powder, and salt. Thin with a splash of water if you want it drizzleable.

Serve

1. Slice in half (for drama) or keep whole (for crunch). Top with salsa, lime crema, avocado, and whatever makes you happy.