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Chimichangas

These Chimichangas are amazing fried or baked, come filled with black beans, vegan chicken bites, salsa and vegan cheeses. Just the most delicious flavors in one roll that will become a family favorite in no time. Great for lunches, dinners, parties, even meal prep.

Two Chimichangas cut open on a plate.

I can tell you these are truly the most amazing homemade Chimichangas that I ever tried.

Just try them out and from the first bite, you will truly agree.

What I love about these Chimichangas is that they are perfect fried or baked, even though the fried version will always be one of my favorites.

Ingredients for the Chimichanga recipe assembled on a wooden board.

Showing side-by-side how shredded vegan chicken and onions are first prefried and then transferred to a large mixing bowl.

There is simply something about the fried version. When it comes hot from the pan, I’m excited about the crispy texture which I find makes everything better, yum.

Also you can’t beat how easy to make this Chimichanga recipe is.

Mashed black beans and shredded vegan cheddar are added to a large mixing bowl.

Spices and jalapenos are given to a large mixing bowl.

What is a Chimichanga

A Chimichanga is a deep fried burrito. It is usually filled with a bean and meat mixture and tastes amazing.

You can serve them with anything you like: guacamole, olives, tomatoes, salsa, you name it. I can see why it is a such a popular Tex mex dish, because no matter if fried or baked it is just great and so satisfying.

Of course, I don’t need to tell you that I love Tex mex recipes like this Mexican Lasagna, my Ranchero Sauce, the Calabacitas, or my Taco Spaghetti

Salsa and sour cream are added to the other Chimichanga ingredients in the large bowl.

Side by side showing of how the filling for the Chimichangas is mixed and then given on a tortilla wrap.

Why you want to try this Chimichanga recipe

I think black beans and shredded vegan chicken make such a great texture and of course it tastes great.

Spices: I use paprika, cumin and chili powder to make the Chimichanga filling even more flavorful.

The sauce: yes the sauce is important in my gusto, because that is what always adds so much flavor and the salsa is the key.

Step by step pictures show you everything about how to make these in detail. No matter, if fried or baked you know these are great any way you prepare them.

Side by side view of rolled Chimichangas on a baking dish and in a frying pan before baking/frying.

Side by side view of rolled Chimichangas on a baking dish and in a frying pan after baking/frying.

What ingredients do I need

  • Black beans
  • Salsa
  • Vegan sour cream
  • Vegan chicken bites
  • Jalapenos
  • Cumin

 

  • Paprika
  • Chili powder
  • Onion
  • Garlic
  • Oil
  • Tortillas
  • Vegan cheddar

Baked and fried versions of the Chimichangas in a dish, covered with extra salsa and fresh herbs.

How to make Chimichangas

Heat oil in a skillet. When hot add diced onion, shredded vegan chicken, and garlic. Cook everything for about 3 minutes and transfer to a large mixing bowl.

Add now chili powder, paprika, cumin, season with a pinch salt and pepper. Give the mashed black beans, salsa, vegan sour cream and cheese to the bowl, as well. Mix everything

Place 1/3 cup of filling in middle of each tortilla, fold the sides in and roll like a enchilada or burrito.

Closeup of the ready Chimichangas.

Fried version: add oil to your pan wait until hot. Give the rolled Chimichangas into the oil and fry from each side, but keep in mind to turn every 20 seconds because the tortilla may burn otherwise.

Baked: preheat oven to 410°F. Line a baking sheet with parchment paper, place the Chimichangas on the sheet and brush them lightly with oil. Bake for around 20 minutes. 

Serve on plates warm and enjoy.

Top view on a large serving dish with ready Chimichangas.

Tips and tricks:

Frozen chimichangas: You can prepare these in advance. If you use freezer friendly containers, they will last for 6 months. Before using, thaw completely.

For the black beans: I drained them from a can, then mashed the beans with fork until I got a little chunky texture.

Shred the chicken bite by pulsing them in a food processor, but be sure not to make the shreds too fine.

Air fryer Chimichangas: If you have an air fryer, you’re in luck: Do the preparation steps as seen above and described. Then, set your air fryer to 400°F and brush the Chimichangas with a bit oil or cooking spray. Place in your air fryer basket and cook them for 5 minutes.

Collage of two pictures of the Chimichangas with recipe title text.

If you give my Chimichangas a try, tag my on Instagram or Facebook with a picture.

Cheers, Florian.

Top view on a large serving dish with ready Chimichangas.

Chimichangas

Yield: 12
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These Chimichangas are amazing fried or baked, come filled with black beans, vegan chicken bites, salsa and vegan cheeses. Just the most delicious flavors in one roll that will become a family favorite in no time. Great for lunches, dinners, parties, even meal prep.

Ingredients

  • 12 medium tortillas (use gf, if needed)
  • 1 15 oz can black beans mashed, drained
  • 12 oz vegan chicken bites, shredded
  • 1 Tbsp vegan sour cream
  • 1 Tbsp vegetable oil (neutral) plus more for frying or baking
  • 1/4 cup jalapenos
  • 1/2 cup salsa
  • 4 cloves garlic minced
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 5 oz vegan cheddar, shredded

Instructions

  1. Heat oil in a skillet. When hot add diced onion, shredded vegan chicken, and garlic. Cook everything for about 3 minutes and transfer to a large mixing bowl.
  2. Add now chili powder, paprika, cumin, season with a pinch salt and pepper. Give the mashed black beans, salsa, vegan sour cream and cheese to the bowl, as well. Mix everything
  3. Place 1/3 cup of filling in middle of each tortilla, fold the sides in and roll like a enchilada or burrito.
  4. Fried version: add oil to your pan wait until hot. Give the rolled Chimichangas into the oil and fry from each side, but keep in mind to turn every 20 seconds because the tortilla may burn otherwise.
  5. Baked version: preheat oven to 410°F. Line a baking sheet with parchment paper, place the Chimichangas on the sheet and brush them lightly with oil. Bake for around 20 minutes. 
  6. Serve on plates warm and enjoy.
Nutrition Information:
Yield: 12 Serving Size: 1 piece
Amount Per Serving: Calories: 355Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 365mgCarbohydrates: 37gFiber: 3gSugar: 1gProtein: 16g

suzi

Sunday 30th of May 2021

I made this tonite on the fly when I saw your recipe. Had an open jar in the fridge with a few black beans some brown lentils I cooked during the week and mashed em up. I dont do the processed meatlike alternatives but I had a partial package of soy curls I hydrated instead. Followed but measured nothing and it came out delish!! No sour cream inside and changed cheddar for Daiya mozzarella. Had a jar of jalapeño ranch I made yesterday that was divine drizzled into the half I had for dinner... very filling and really good!! Used my cast iron skillet for the whole thing so one pan and done!! THANKS FOR THIS ONE!!

Florian

Sunday 30th of May 2021

Hi Suzi! Thanks for your great feedback. Happy to hear it was such a great hit. Would you mind leaving a star rating with your review? Your experience is so helpful for other readers. Thanks so much,

Lynn M Long

Thursday 6th of May 2021

What are vegan chicken bites. This recipe and the others with VCB look really good. Thanks

Florian

Thursday 6th of May 2021

Hi Lynn! Vegan chicken bites taste like chicken and absolutely great. Hope that helps.

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