Meatless Tex-Mex Chimichangas
Have a craving for Mexican restaurants? A delicious chicken chimichanga or one filled with ground beef and refried beans has a unique taste that satisfies on a hot summer day (with a side of sour cream of course!) To those who desire vegan or vegetarian options (and are hoping to cut down on carbs), to celebrate Cinco de Mayo, here is a super easy recipe that satisfies any dinner party or desire for Mexican street food. Just make sure to have lots of hot sauce on hand!
Making chimichangas is a blast and are always popular at parties and get-togethers. Making these is a way to keep healthy, cruelty-free, and you will be smiling when everyone is begging for more. Make sure to have lots of spare paper towels because while delicious, chimichangas can be somewhat messy and saucy. Using cauliflower instead of rice is also a great way to reduce carbs and increase your fiber intake.
This easy chimichanga recipe is great comfort food and it is also comforting knowing no animals got hurt to make it. The fact that it’s super healthy is a great bonus. Great to make for dad on Fathers day or that special someone you’ve been gently trying to motivate to eat healthily. It can also be deep-fried to be reheated if made ahead of time, so it is super convenient. Just make sure to make enough that you have any left for later!
Fair warning though, once people try these, they are not going to last long, so make sure to make lots of extras! To get the absolute most out of the authentic Mexican flavor, make certain to garnish everything with cilantro once its all said and done. You will absolutely love these vegan, low carb chimichangas! Everyone will love them!
Please drop me a comment if you found this chimichanga recipe to be everything you were looking for. I’d love to hear from my readers about how they liked my recipes.
Meatless Tex-Mex Chimichangas
- Set oven to 410F.
- Chop tofu into small chunks and set aside in a bowl.
- Grate a head of raw cauliflower into a bowl in order to create cauliflower rice.
- Set a skillet on medium high heat and spray with coconut or olive oil. Toss in red onion, mushrooms and the seasonings. Cook until the red onion and mushrooms turn brown.
- Toss in cauliflower rice and chopped tofu. Stir with a spatula. As much as possible, try to sear the sides of the tofu. About 5 to 7 minutes.
- Pour the mixture into a bowl. Then add tomatoes, black beans, vegan mozzarella and cilantro. Mix together using a spatula and ensure it is all thoroughly mixed.
- Scoop out about 3/4 cup of the mixture and place it the center of a tortilla. Carefully fold in the sides of the tortilla, then roll it up! Place the chimichanga in a baking pan. Repeat until all of the tortillas have been filled. Note: amounts may vary depending on the size of the tortilla used.
- Spray the chimichangas in the pan with olive oil so that the outside becomes crispy when baked. Bake in the oven for 20 minutes at 410F, or until the outside is golden brown and crispy to touch.
- While those are baking, prepare some homemade guacamole! Truly make this your own so use the recipe I provided merely as a guideline and season to taste.
- Top the freshly baked chimichangas with guacamole and cilantro and enjoy!
Approximate macros for 1 of 8 chimichangas:
Available in the FitMenCook app
Open this recipe in the FitMenCook app to add the ingredients to your shopping list, scale the recipe and track your calories. Enjoy!