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Vegan Chimichangas: Gimme Chimis!

These chimis are spicy and smoky, but without intense "heat". They are incredible served with the Guacamole Con Algo Marina (recipe below) and a salad with Cumin-Cinnamon Vinaigrette (in ed&bv).
Course Main Course
Servings 17


  • 1/2 - 1 tbsp olive oil or 1 tbsp water
  • 1/2 cup onion finely chopped (1 small onion)
  • 2 medium-large cloves garlic minced or pressed
  • 1 tbsp chili powder
  • 2 tsp dried oregano crushed
  • 1 - 1 1/2 tsp chipotle hot sauce I use Tabasco brand, can use more for extra heat if you like!
  • 1 tsp ground cumin
  • ¼ tsp cinnamon
  • 1/8 tsp ground cloves
  • ½ tsp sea salt
  • 1 ½ cups julienned zucchini or combination of zucchini and finely sliced green peppers
  • ½-3/4 cup tomatoes coarsely chopped
  • 1 14 oz. 398 m can pinto beans (drained and rinsed)
  • ½ cup chopped tempeh or chopped tofu   or another ½ cup beans of any type
  • tbsp balsamic vinegar
  • 4 10" whole grain tortillas see note
  • 2 tbsp olive oil for frying, if you have a very good non-stick pan, you can skip the oil
  • Accompaniments for serving: Lime wedges a must!, chopped cilantro or parsley, guacamole (see recipe) or chopped avocado, chopped fresh tomatoes, etc.


  • Heat the olive oil/water in a skillet over medium heat.  Add onion, garlic, chili powder, oregano, chipotle sauce, cumin, cinnamon, cloves, and salt and let cook for 2-3 minutes, stirring occasionally.  Then add the zucchini and tomatoes, and let cook another 5-7 minutes until the veggies have softened.  Add beans and tempeh (or other choice), and stir through cooking for another 3-5 minutes.  Finally, stir in the vinegar and remove mixture from the heat.  Transfer mixture to a bowl or plate (scraping out all the filling from the pan) to cool a few minutes and then get ready to fill your tortillas (Preheat your oven to 425 degrees while preparing your chimichangas.  Lay out your tortillas, and spoon ¼ of the filling in the centre of each, leaving an inch or two on the top and bottom.  Bring the bottom edge over top of the filling, and begin to roll up the burrito, tucking in the sides as you go until fully rolled.  Heat the olive oil in your skillet over medium-high heat and place the burritos, folded side down into the pan.  Cook for a few minutes on each side to lightly brown and then either transfer chimichangas to a baking sheet lined with parchment paper, or if your skillet is oven-proof, then simply place your skillet in the oven.  Bake for about 15 minutes.  Remove and serve with any accompaniments you like! Serves 3-4.


Note: You can use 4 tortillas and make very large chimichangas, or use one or even two more tortillas to make them much thinner and less ‘stuffed’.