Want the delicious crunch of a chimichanga without deep frying a burrito? Give these a go! I have red and green sauce recipes below as well - they're SUPER delicious and much healthier!
Makes 6 Chimichangas
1 cup cooked rice or quinoa 1 can black beans, drained & rinsed 1/2 onion, chopped 1 cup canned diced tomatoes 1/2 cup cilantro, chopped 6 tortillas 2 cups canned diced tomatoes 1 jalapeno 1 tbsp chili powder 1 tbsp paprika 1 onion, quartered 8 tomatillos 1 green bell pepper, seeded 1/2 cup cilantro, chopped 1 onion, quartered 1/2 cup parsley, chopped 1 jalapeno 1 lime, juiced 2 cups raw, unsalted cashews 1 cup water 1 clove garlic 1/3 cup nutritional yeast 2 tbsp apple cider vinegar
In a bowl, mix the cooked brown rice or quinoa, drained can of black beans, 1/2 a chopped onion, 1 cup of canned diced tomatoes, and 1/2 a cup of chopped cilantro.
Roll Up the Tortillas
Preheat your oven to 350 degrees. Lay a tortilla out and spread 1-2 tbsp of cashew cheese on the bottom. Add 2-3 tbsp of the filling to the tortilla and wrap up into a tight burrito. Lay seam side down on a silicon baking mat on a cookie sheet. Repeat with the remaining tortillas.
Make the Sauce
Whether you are making the red sauce or the green sauce the directions are still the same.
Add all the ingredients to a Vitamix, food processor, or blender and blend until smooth.
Pour the sauce into a saucepan on your stove and heat slowly while the chimichangas bake.
Make the Cashew Cheese
Blend all the cashew cheese ingredients together in your Vitamix, food processor or blender. Top the tortillas with the heated sauces and cashew cheese!