Vegan Chimichangas Recipe with Smoky Beans
If you’re looking for an easy vegan dinner recipe, our vegan chimichangas with smoky beans recipe is a perfect midweek meal.
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The vegan chimichangas recipe uses black beans and chipotle chilli paste to make a smoky vegan filling that’s hard to resist.
Beans are rich in protein, fibre, iron and a great source of lysine in a vegan diet. Lysine is an essential nutrient. It is an amino acid responsible for muscle turnover and normal growth, and it is also responsible for transporting fat cells in your body to be used as energy.
Beans are a lysine-rich plant-based food source, and this vegan chimichangas recipe is a tasty way to include them in your diet.
Chimichangas are deep-fried burritos and are delicious fried until golden brown. Our vegan chimichangas recipe uses less oil, but you can use more if you like.
Once the vegan chimichangas are fried, serve with rice, salad or salsa for a healthy vegan dinner.
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Rating:
Total Time: 30 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.5 0.5 tbsp olive oil
- 0.5 0.5 onions, sliced
- 0.25 0.25 green pepper, deseeded and sliced
- 0.25 0.25 red pepper, deseeded and sliced
- 100 100 grams canned black beans, drained and rinsed
- 0.5 0.5 tsp chipotle chilli paste
- 0.5 0.5 tbsp vegetable oil, plus extra for frying
- 37.5 37.5 grams kale, shredded
- 0.25 0.25 orange (juice of)
- 1 1 large soft vegan tortillas
- salt and pepper
- cooked rice, to serve
- carrot salad or salsa, to serve
Method
- Heat the olive oil in a large frying pan over a medium–low heat. Fry the onions and peppers for 10–12 minutes, or until the onions are translucent but the peppers are still quite firm. Stir in the drained beans and chipotle paste, cook for a further minute and then remove from the heat.
- Heat the vegetable oil in a small wok over a high heat. Stir-fry the shredded kale with the orange juice for 4 minutes, or until wilted. Season to taste with salt and pepper.
- Divide the cooked kale between the tortillas, making a neat pile in the middle of each flatbread. Top the greens with a layer of the bean mixture. Then carefully fold up the sides of the tortillas to make parcels.
- Heat a small amount of vegetable oil in a large frying pan over a medium heat. Fry the chimichanga parcels briefly on both sides (starting with the side where the folds are visible) until crisp and golden. Serve immediately, with rice and salad or salsa on the side.
Looking for more hearty vegan dinners made from beans?
You’ll love this Cheesy Baked Potato & BBQ Black Beans recipe.
