You are here

Member since April 2003
0
4.5

Refried Bean Chimichanga

What you need: 

1 can vegetarian refried beans
1 can black olives
1 tablespoon vegan sugar
1/4 medium onion
2 tablespoons salsa
1 cup canola oil
2 flour tortillas
1/2 cup grated non-dairy cheese

What you do: 

Start by cooking refried beans on low heat in a medium pot.
In a small pan, place 1/2 cup of cooking oil and sliced onion. Simmer onions until almost clear and spoon vegan sugar over onions. The sugar will carmelize on the onions giving them a sweet taste (secret hint for any dish using onions).
Remove onions from the oil and place in beans.
Add other 1/2 cup of oil to pan and heat for frying process.
Spoon bean and onion mixture onto 2 flour tortillas.
Wrap tightly and place in hot oil. Fry tortillas until golden brown.
Remove from oil and garnish with black olives, grated cheese, and salsa.

Preparation Time: 
15 min
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

 

Delicious! I used very little oil to saute the onions, rolled them up like flautas and put them one up against the other in a pan as wide as the tortillas, baked them instead of frying them at 350 degrees F for about 20 minutes.  *This recipe made about 6 flautas. 

I also used Nutritional Yeast Queso Sauce (also a vegweb recipe - I added diced tomatoes in the Queso) and purred some on top of the chimichangas (once baked) . You can add a few diced black olives and diced green onions for color, but it's not needed. ¡Riquísimo!

 

0 likes

Annnnyways, I mixed a little bit of enchilada sauce with the "refried" beans I made. I also added a little bit of cheese sauce to the chimichangas (I got the cheese sauce recipe here: http://vegweb.com/index.php?topic=7229.0) I think the caramelized onions are a MUST! I overstuffed the whole wheat tortillas (also a must! ;) ), stuck them on a rimmed cookie sheet, and  baked them for 25ish minutes at 375. Mmmmmm!

Thanks!!

0 likes

these look great, my fiance keeps bugging me about how no restaurants will make him a meatless chimichanga so Iam obligated now to make them for him. He doesn't like onions though (ugh!) so are there any suggestions on what to use instead? He doesn't like zuchhini either (ugh UGH!!!) and I don't want him to go without a veggie if I can...

I think any cooked veggies inside would be awesome to tell u the truth as long as u think it would mix well with the beans... good luck

Thank you! I think I might do a puree of steamed orange veggies to try and hide them (out of site out of mind...but still in there!) But now my man demands I make him homemade flour tortillas because store bought ones just "don't compare" haha..sheesh just one more step to add the list of many!

0 likes

these look great, my fiance keeps bugging me about how no restaurants will make him a meatless chimichanga so Iam obligated now to make them for him. He doesn't like onions though (ugh!) so are there any suggestions on what to use instead? He doesn't like zuchhini either (ugh UGH!!!) and I don't want him to go without a veggie if I can...

I think any cooked veggies inside would be awesome to tell u the truth as long as u think it would mix well with the beans... good luck

0 likes

these look great, my fiance keeps bugging me about how no restaurants will make him a meatless chimichanga so Iam obligated now to make them for him. He doesn't like onions though (ugh!) so are there any suggestions on what to use instead? He doesn't like zuchhini either (ugh UGH!!!) and I don't want him to go without a veggie if I can...

0 likes

Loved them!  My modifications: I omitting the added sugar, I baked the tortillas instead of frying them, and I topped them with guacamole instead of soy cheese.

0 likes

This was way good! But 1/2 cup oil to cook 1/4 an onion?!?! That HAS top be wrong... I used maybe 1/4 cup and that was way too much... I say maybe 2 tablespoons of oil... Anywayz these were really good thanx  :)>>>

0 likes

this is a terrific recipe, it was so delicious, and finally a recipe, sized for my undersized family of one.

0 likes

So yummy! And thanks for the tip on the onion! I do that all the time now! I like mine with more onion and I like to add the salsa to the mix rather than serve it on top. It makes eating them cold the next day easier!

0 likes
Log in or register to post comments