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Kevin Curry

Meatless Tex-Mex Chimichangas

Meatless Tex-Mex Chimichangas


* Optional Substitution Note

Ingredients for 8 chimichangas:

  • 18oz extra firm tofu (I used House Foods Organic Non-GMO Extra Firm Tofu brand)
  • 8 whole grain flour tortillas
  • 1/3 cup diced red onion
  • 3/4 cup chopped Portobello mushrooms
  • 2/3 cup cauliflower rice (raw, grated cauliflower)
  • 2 chopped Roma tomatoes
  • 3/4 cup black beans (no sodium, drained)
  • 1/3 cup chopped cilantro
  • 1/3 cup vegan mozzarella
  • Seasonings:
    • 1 tablespoon Mexican oregano
    • 1 tablespoon garlic (paste, minced)
    • 1/2 teaspoon cayenne
    • 1 teaspoon cumin
  • sea salt & pepper to taste
  • spray olive oil

Homemade guacamole ingredients:

  • mashed ripe avocado
  • finely diced tomato
  • diced red onion
  • chopped cumin
  • pinch of cumin
  • fresh lime, sea salt & pepper to taste


Step 1

Set oven to 410F.

Step 2

Chop tofu into small chunks and set aside in a bowl.

Step 3

Grate a head of raw cauliflower into a bowl in order to create cauliflower rice.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Top the freshly baked chimichangas with guacamole and cilantro and enjoy!

Approximate macros for 1 of 8 chimichangas:

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Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!