Crispy Vegan Mexican Chimichangas or Vegan Mexican Enchiladas Recipe

Jen Slack's picture
Vegan Mexican Chimichanga

The best vegan chimichangas you will ever eat with a filling of spicy, mashed lentils, fresh tomatoes and vegan cheese. Or, if you prefer, you can easily adapt the recipe to make the best vegan enchiladas you have ever had. The ingredients are almost the same - it's simply the preparation that's different. Chimichangas will be cooked in oil on the stove, while enchiladas will be cooked in the oven, topped with salsa.

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This vegan chimichanga, or vegan enchillada, is simple enough to make for the beginner. It's also nutritious and can be on the table in 15 minutes. Top with your favorite toppings - vegan sour cream, guacamole, green or red salsa, and you have a restaurant class meal to enjoy regularly.

Using a filling of spiced lentils, you can be ensured you're getting some good protein.

Take a look at more great protein boosting recipes here.

Also see below, how to use the same recipe, with the addition of salsa, to make Vegan Mexican Enchiladas. If you are making Vegan Enchiladas, you will need to preheat your oven to 350 degrees.

You can also use plain flour tortillas, or for additional nutrition, whole wheat or whole grain tortillas. The recipe pictured was made with whole grain tortillas.

Either way, this is a winner that everyone will love.

It's also a great dish to serve to meat eaters who will quickly be convinced that you are on to a good thing.

Read here about Why Truly Compassionate People Are Not Yet Vegans

Whether you are making Vegan Chimichangas or Vegan Enchiladas, this recipe will make 4 large.

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Crispy Vegan Chimichangas Recipe

Ingredients

4 large Flour Tortillas
1 19 ounce can lentils (drained)
1 1/2 tsp garlic
1 tsp oregano
1 tsp chili powder
1 tsp cumin
1/2 to 1 tsp cayenne pepper
Vegan cheese of your choice
1 medium chopped tomato
1/4 cup chopped cilantro

Refined Coconut Oil (for Chimichangas)

1 cup salsa (for Enchiladas)

Place drained lentils and all of the spices into a small bowl and puree it with an immersion blender, just enough to break up the beans. Stir well with a spoon, then spoon the mixture onto 4 tortillas, along with a generous portion of cheese. Then divide the tomatoes and cilantro into the tortillas, then wrap them up. (If you have too many tomatoes, just put them on top when serving chimichangas, or for vegan chimichangas, before you place in the oven.

Preparation for Vegan Chimichangas.

Heat skillet to medium low, and place about a tablespoon of coconut oil into the pan. Once heated, gently place your tortillas into the pan and cover. Wait about 4-5 minutes until the tortilla is golden brown. Turn it over, leave uncovered this time and wait again. Once browned, serve immediately with your choice of toppings.

Preparation for Mexican Vegan Enchiladas

Grease a pan that is large enough to fit all 4 tortillas and fill it with tortillas. (A small cake pan should work) Place all of the filled tortillas in the pan. Spoon salsa over them, and more vegan cheese, if desired, and place them in the preheated oven at 350 degrees for about 15 minutes. Once very hot, remove from the oven and serve with desired toppings.

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