Vegan Baked Chimichangas

Craving the crispy, golden crunch of chimichangas but looking for a plant-based twist? These vegan baked chimichangas deliver all the satisfying flavors and textures you love—without the deep frying! Stuffed with a hearty blend of shredded hearts of palm, creamy pinto beans, crisp cabbage and melty vegan mozzarella, each bite is bursting with bold, savory goodness. A touch of adobo seasoning and ground jalapeño add just the right amount of heat, while fresh cilantro and tomato brighten the filling. Baked to perfection and served with tangy tomatillo salsa, these better-for-you chimichangas are sure to be a hit for any meal.

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Vegan Baked Chimichangas

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6

Calories 354 kcal

Author Iso Rapalo

Ingredients

• 6 large flour tortillas
• 1/2 large green cabbage
• 1 14.4- oz. jar hearts of palm sliced or shredded
• 1 cup chopped cilantro leaves and stems
• 6 green scallions
• 4 cloves garlic mashed or pureed
• 2 tsp. ground jalapeno
• 2 tsp. adobo seasoning
• 1/2 medium yellow onion chopped or sliced with mandoline
• 1 tomato diced
• 1 15- oz. can pinto beans drained & rinsed
• 1 tsp. Himalayan pink salt
• 1 tsp. black pepper
• 1 cup vegan mozzarella cheese
• 2 Tbsp. avocado or olive oil

Instructions

1. Preheat oven 375 degrees F and prep baking pan with avocado oil parchment paper.
2. Using a mandoline, thinly slice cabbage into large bowl. After slicing, soak in water then rinse and set aside.
3. In small skillet add oil, garlic, pinch of salt and sauté for a few seconds. Add adobo and sliced heart of palm. Turn off heat and add to large bowl.
4. Add onions, cilantro, tomato, green onion, salt, black pepper and vegan cheese.
5. Add ground jalapeno and mix with tongs. Distribute flavors evenly and if needed add more salt.
6. Add filling to flour tortillas and fold burrito style. Spray or brushing each burrito with oil between to prevent sticking to each other.
7. Bake 35 minutes or until golden.
8. Serve with a dollop of sour cream and salsa verde.

Recipe Notes

• Serve with Frontera Gourmet Mexican Salsa
• Grab these ingredients and more pantry essentials for your kitchen adventures at Vitacost.

 

Nutrition Facts

Vegan Baked Chimichangas

Amount Per Serving (1 g)

Calories 354 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g10%

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 3mg1%

Sodium 912mg38%

Potassium 1890mg54%

Carbohydrates 56g19%

Fiber 9g36%

Sugar 19g21%

Protein 16g32%

Vitamin A 1373IU27%

Vitamin C 42mg51%

Calcium 329mg33%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.