2 cups shredded vegan “chicken” (I use one 9-ounce package of Beyond Meat strips)
1 4.5-ounce can mild chopped green chiles
1 cup shredded non-dairy cheese (I use Daiya mozzarella)
¼ cup scallions, chopped
1 tablespoon lime juice
1 teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon cayenne
1 15-ounce can refried beans (I use Amy’s organic with mild green chiles)
6 flour tortillas
green salsa
optional: non-dairy sour cream or avocado for serving
Instructions
Preheat oven to 450 degrees F.
In a medium bowl, combine vegan chicken, green chiles, non-dairy cheese, scallions, lime juice, oregano, cumin and cayenne and mix well.
Place about 3 tablespoons of refried beans along the center of each tortilla. Top refried beans with ½-3/4 cup of the “chicken” mixture. Roll and place seam-side down in a baking dish. Bake 10 minutes. Serve topped with green salsa, non-dairy sour cream or avocado, if you like.
Recipe by Prepgreen at https://www.prepgreen.com/vegan-chicken-chimichangas/