Here is an amazing vegan chimichanga recipe using Beyond Meat patties!  Fool your omni friends!   This chimichanga is a great reminder that we vegans are missing nothing!

Where we live in Canada, Beyond Meat burgers are hard to come by.   So we stock up when we do get them.

I had a craving for Mexican food, so I created a chimichanga using the Beyond Meat Patties, pulled apart with a fork and spiced up a little, to add more brown to the colour of the ‘meat’, so as not to freak out omni friends who were coming for dinner.

This recipe uses 2 Beyond Meat Burgers and makes 4 chimichangas.

Here is a photo of the burgers mixed up, spiced up and divided into 4 portions.

 

I added canned beans, mashed and spiced and fresh salsa to the mix and topped it with Melty Cheddar Vegan Cheese Sauce and Fondue.

These are the chimis in the cast iron pan before they went into the oven.   You don’t have to use a cast iron pan.   A regular baking pan will do.   There’s no real skill to wrapping them.  Just place the ingredients in a long row, and wrap starting at the shortest ends and roll over.  When you place them in the pan, place the folded part downside, otherwise they tend to curl up and open when cooking.

 

Recipe

Oven Baked Beyond Meat Oven Baked Chimichangas (Vegan)

2 Beyond Meat Burger Patties (thawed)

1 tsp garlic

1/2 tsp paprika

1/2 tsp cocoa powder

1/2 tsp cumin

dash of cayenne powder

1/2 tsp vegan beef bouillon powder

1 tsp vegan worchestershire sauce

1 can brown beans – drained and rinsed

1 tsp garlic powder

1 tsp oregano

1/4 tsp cayenne powder

About 1/2 cup salsa

4 10 inch flour tortillas

Oil for pan and brushing (I used avocado)

 

Place burger patties on a dinner plate and pull apart with a fork.   Add garlic, paprika, cocoa, cumin, cayenne and worchestershire and mix it in with a fork, then divide into 4 portions.

Drain and rinse brown beans, mash with fork and add garlic powder, oregano and cayenne powder.

 

Place meat mixture and about 4 tbsp. of bean mixture onto each tortilla, then top with 2 tbsp. salsa, wrap into a chimichanga and place inside a well greased pan, fold side down.  Do this with each tortilla.  (You may have a bit of extra bean mixture left over)

Brush each chimichanga with a generous amount of oil and place in the oven.  Check after 15 minutes.  Turn over when browned and leave in for another 5 minutes.

 

 

Remove from oven.  Serve with ‘cheddar’ sauce, salsa and guacamole.