Vegan "Chicken" Chimichangas
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
  1. Preheat oven to 450 degrees F.
  2. In a medium bowl, combine vegan chicken, green chiles, non-dairy cheese, scallions, lime juice, oregano, cumin and cayenne and mix well.
  3. 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/