Chimichangas (2 servings)
- 2 large flour tortillas
- 1 tbsp avocado oil
Fill with:
- Seasoned rice
- Chili Lime Seitan (you can use tofu or tempeh as well)
- Grilled peppers, corn and onion
- Mixed beans
Top with:
- Cashew ‘crema’
- Avocado / Guacamole
- Salsa (red or green)
Serve with:
- Remaining rice, Baked tortilla chips,
- Tomatoes, Cilantro, Jalapeños, Limes
Method:
- Heat up tortilla for 20 seconds in the microwave to soften (for easier folding), then layer desired fillings in the middle, but do not not overstuff the burrito.
- Roll up tightly, and don’t forget to tuck in the sides.
- Heat oil in a cast iron skillet, and place burrito seam side down into the pan. Use low heat (once the skillet is hot!) and rotate every 30-60 seconds until all sides are crispy and golden.
- Top with crema, guacamole and/or salsa, and enjoy!
Tips:
- For the seasoned rice I cook 1 cup of rinsed brown rice with 1/2 tsp each of paprika, smoked paprika, cumin, oregano, onion and garlic powder, and salt.
- Cashew crema: 1/2 cup soaked cashews, 1/4 cup plant based yogurt, a splash of plain plant milk, lime juice, salt. Blend until smooth.
