Baked Vegan Chimichanga
These baked vegan chimichangas are stuffed with a smoky chickpea and kidney bean filling spiked with dark chocolate and warm spices. Crispy from the oven in just 35 minutes, they're a healthier take on the deep-fried Tex-Mex classic. Scroll down for the full recipe.
Ingredients
- 1 can chickpeas drained and rinsed (400g / 15oz can)
- ½ can red kidney beans drained and rinsed (400g / 15oz can, approx. 120g drained)
- 2 cloves garlic crushed and chopped
- 1 medium onion finely sliced
- 1 medium red pepper sliced
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- 4 squares dark chocolate 70% cocoa or higher, vegan-friendly, roughly chopped
- 1 tablespoon smoked paprika heaped (approx. 12g)
- 2 tablespoon tomato purée
- ½ teaspoon fine sea salt or to taste
- 1 teaspoon dark brown sugar
- 1 tablespoon dried marjoram
- ½ cup water
- 1-2 tablespoons rapeseed oil (canola oil) for frying and greasing
- 4 large tortilla or wheat wraps (10-inch / 25cm)
Instructions
- Fry the onions until browned. Add all other ingredients and cook for further 2 minutes.
- Lightly oil the baking tray. Lay the tortilla on the tray and spoon into the centre-quarter of the mixture. Fold as per the video instructions and bake in a hot oven/Aga for 20 minutes at 180 degrees Celsius.
- Serve with sliced avocado, crushed garlic, a squeeze of lemon or lime and a pinch of salt, maybe some grated fresh ginger too.
- Also great with a big green salad, roasted slices of potato, celery and apple salad. You can bake all 4, eat 2 and reheat the remaining two the next day as they will still taste delicious.
- Maybe add some vegan cheese.
Nutrition
Serving: 1servingCalories: 408kcalCarbohydrates: 51gProtein: 10gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 1mgSodium: 592mgPotassium: 529mgFiber: 11gSugar: 13gVitamin A: 1893IUVitamin C: 42mgCalcium: 145mgIron: 7mg
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