Best Vegetarian Chimichunga Recipe for Easy Delicious Meals

If you’re craving a crispy, flavorful, and hearty Mexican-inspired dish that’s completely meat-free, this best vegetarian chimichanga recipe is here to satisfy your taste buds. Chimichangas are essentially deep-fried burritos, known for their golden, crunchy exterior and deliciously seasoned fillings.

Our vegetarian version swaps out the traditional meat for a vibrant combination of beans, vegetables, and melty cheese that will leave you wanting more.

This recipe is perfect for weeknight dinners, casual get-togethers, or anytime you want a comforting meal with a spicy kick. Plus, it’s easy to customize with your favorite veggies and spices.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your repertoire, this chimichanga will quickly become a family favorite. Ready to dive into crispy, cheesy goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian chimichanga recipe stands out because it combines hearty, wholesome ingredients with a satisfyingly crispy shell. The filling is packed with protein-rich black beans, sweet corn, and sautéed peppers, all seasoned perfectly with smoky spices.

The addition of cheese adds a creamy texture that melts beautifully inside the crispy tortilla.

Not only is it delicious, but it’s also incredibly versatile. You can easily make it vegan by swapping out the cheese for a plant-based alternative or add extra veggies to suit your taste.

Plus, this recipe is great for meal prep, as chimichangas reheat wonderfully, maintaining their crunch and flavor.

For those who love dipping sauces, this dish pairs perfectly with guacamole, salsa, or a tangy sour cream. And if you want to explore more Mexican-inspired vegetarian dishes, check out our Chipotle Black Beans And Rice Recipe or try the creamy goodness of Classico Sun Dried Tomato Alfredo Sauce Recipe.

Ingredients

• 6 large flour tortillas (10-inch size works best)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 2 tbsp olive oil (plus more for frying)
• Cooking oil for deep frying (vegetable or canola oil works well)
• Fresh cilantro, chopped (for garnish)
• Sour cream, salsa, or guacamole for serving

Equipment

• Large skillet or frying pan
• Mixing bowl
• Deep frying pan or deep fryer
• Slotted spoon or tongs
• Paper towels
• Serving plates
• Knife and cutting board
• Cheese grater (if shredding your own cheese)

Instructions

1. Prepare the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and sauté for about 5 minutes until softened.
2. Add garlic and spices: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper (if using), salt, and pepper. Cook for an additional 1-2 minutes until fragrant.
3. Mix beans and corn: Add the rinsed black beans and corn kernels to the skillet. Stir well to combine and cook for 3-4 minutes until heated through. Remove from heat.
4. Assemble chimichangas: Lay a tortilla flat on your workspace. Spoon about 1/3 cup of the filling into the center of the tortilla. Sprinkle approximately 2 tablespoons of shredded cheese over the filling.
5. Fold the tortillas: Fold the sides of the tortilla inward, then roll tightly from the bottom up to enclose the filling. Make sure the seam side is down to keep the chimichanga sealed.
6. Heat oil for frying: In a deep frying pan or deep fryer, heat about 2 inches of oil to 350°F (175°C). Use a thermometer to check the temperature for best results.
7. Fry the chimichangas: Carefully place 2-3 chimichangas into the hot oil seam side down. Fry for about 3-4 minutes per side or until they are golden brown and crispy. Use tongs or a slotted spoon to turn them gently.
8. Drain excess oil: Remove the chimichangas and place them on paper towels to drain excess oil.
9. Serve immediately: Garnish with fresh cilantro and serve with your favorite sides like sour cream, salsa, or guacamole.

Tips & Variations

For an even crispier chimichanga, double-fry them by frying once until lightly golden, letting them rest for a few minutes, then frying again until deep golden brown.

Make it vegan: Swap out cheddar cheese for a plant-based cheese alternative and serve with vegan sour cream.

Spice it up: Add diced jalapeños or a dash of hot sauce to the filling for an extra kick.

Try baking: For a lighter version, brush the chimichangas with oil and bake at 400°F (200°C) for 20 minutes, flipping halfway through.

Customize the filling: Add mushrooms, zucchini, or spinach for extra veggies. You can also use pinto or kidney beans instead of black beans.

Nutrition Facts

Serving Suggestions

Serve your vegetarian chimichangas hot with a side of fresh salsa, guacamole, or sour cream for dipping. A crisp green salad or Mexican rice complements this dish wonderfully.

For a full Mexican feast, consider pairing your chimichangas with our Chipotle Black Beans And Rice Recipe or finish with a sweet treat like the Cinnamon Pecan Ice Cream Recipe. For something cheesy and comforting, don’t miss the Cheese Penny Recipe.

Conclusion

This vegetarian chimichanga recipe is a fantastic way to enjoy the flavors of traditional Mexican cuisine without meat. With its crispy exterior and rich, savory filling, it’s a satisfying meal that appeals to vegetarians and meat-eaters alike.

The recipe is straightforward and versatile, allowing you to customize the filling and cooking method to suit your preferences.

Whether you’re cooking for a family dinner or a casual gathering, these chimichangas are sure to impress. They’re perfect for those who love bold flavors and crave something hearty and delicious.

So next time you want a comforting, crispy, and cheesy meal, give this recipe a try—you won’t regret it!

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