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How to Make Vegan Chimichangas With Special Cheese Sauce

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chimichanga recipe

When I planned my meals this week, I decided to make a vegan chimichanga recipe instead of my typical taco Tuesday. Not only is this easy vegan chimichanga recipe simple, it tastes as crunchy as a fried chimichanga, but this chimichanga is oil-free. 

In the past, I typically serve tacos or Vegan Taquitos, but I craved a crunchy change. 

Since buying an air-fryer, I've discovered a delicious way to enjoy foods I love without sacrificing health. We love Mexican food, so today, I made a chimichanga recipe to die for! 

What is a chimichanga? 

vegan chimichanga

Typically, chimichangas are fried burritos. However, in Mexican restaurants, chimichangas are filled with meat, cheese, and beans. Although fillings differ and offer various options, I chose a delicious and easy jackfruit filling.

What is the difference between chimichangas and burritos? 

Burritos, on the other hand, are baked and covered in sauce. To get that crunchy exterior without using any oil, I air-fried my chimichanga recipe. 

Another way to cook a chimichanga without any oil is to bake it, so baking is always an option if you don't have an air-frier. 

Store-Bought Oil-free Tortilla Options

Despite the array of tortillas in the grocery store, if you follow an oil-free plant-based diet, you need to read the labels and make sure to buy the right tortillas. 

  • Food for Life/Ezekiel Sprouted Grain Tortillas 
  • Mission Corn Tortillas
  • Sandwich Petals Gluten-Free Tortillas
  • Joseph's Whole Wheat Square Lavash Roll-Ups
  • Mi Rancho Organic Stone Ground Whole Kernel Corn Tortillas
  • 365 Organic Corn Tortillas
  • Trader Joe's Corn Tortillas
  • La Gloria Corn Tortillas
  • Sprouts Lavash Wraps 

Making homemade oil-free flour tortillas (the ingredients)

If you can't find oil-free flour tortillas for your chimichanga, making your own tortillas is simple. 

  • Whole wheat flour
  • Baking soda
  • Salt
  • Warm water

How to make Chimichangas

add cilantro lime vegan enchiladasjpg

To make the chimichanga filling, I chose jackfruit as my 'meat,' but there are other options. Since a chimichanga is essentially a burrito, choose whatever burrito fillings you love. 

For this chimichanga recipe, I chose my Jackfruit Vegan Enchiladas meat. 

Vegan chimichanga sauce 

Nacho cheese

My Vegan Nacho Cheese Sauce is made with potatoes and carrots. Even though this recipe only uses one cup of cheese sauce, I freeze the rest or use it for other recipes throughout the week. 

What is in a chimichanga?

Other vegan chimichanga filling possibilities 

Although I chose jackfruit, select different fillings if you don't care for jackfruit. 

Making crispy vegan chimichangas is easy.

Step 3 rolled chimi

Once you choose your filling, making a crispy chimichanga is easy.  Once the jackfruit is cooked with onions, jalapeno, cilantro, and garlic, combine the ingredients in a bowl. 

Chimichanga ingredients

Then, lay a tortilla on a flat surface and spoon a generous portion of filling in the middle of the tortilla. 

Step 1 rolling the chimichanga

Next, fold the sides tightly on each side before rolling the tortilla upward, securing the filling as you roll. 

Step 2 rolling the chimichanga

Cooking options: air-fried or baked 

cooking chimichangas the air-fryer

Air-fried Option:

First, to air-fry the chimichanga, I brush the exterior of the folded chimichanga with lime juice and sprinkle with additional chili powder. Not only does this step give it an extra crunch and flavor, but it is also a great way to cook without oil. 

  • Preheat the air-frier to 370
  • Brush the exterior of the tortilla with lime juice and sprinkle with chili powder
  • Place two chimichangas in the base of the air-frier
  • Cook for 12 minutes, checking halfway through (cooking time may vary based on the size and type of tortilla chosen)

Baked Option:

  • Preheat the oven to 400 degrees
  • Brush the exterior of the tortilla with lime juice and sprinkle with chili powder
  • Place all the chimichangas on a baking sheet lined with a silicone baking mat or parchment paper. 
  • Cook for 25 minutes, turning the chimichangas over after 12 minutes. 

Naked Chimichanga

How to dress up the chimichanga

Even though the chimichanga is fabulous naked, I like to dress it up a bit. 

eating chimichangas

If you love vegan Mexican food, try these healthy options

chimichanga recipe
Yield: 6 servings

Chimichanga Recipe

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Filled with jackfruit, vegetables, and an oil-free cheese sauce, or this vegan chimichanga is to die for! Oil-free homemade tortilla recipe included. Try this chimichanga recipe for a healthy crispy oil-free vegan option.

Ingredients

Chimichanga Filling (Jackfruit Filling)

  • 1 14 ounces can jackfruit in water or brine
  • 1 yellow onion, diced
  • 1 jalapeno, diced (deveined, seeds removed)
  • 2 cloves garlic, minced
  • 1/2 cup cilantro, chopped
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)

OTHER FILLING INGREDIENTS

Homademade oil-free tortillas (or store-bought)

  • 3 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup warm water

Garnish and Toppings

  • 1/4 cup lime juice
  • 1 Tablespoon chili powder
  • 6 tortillas of choice
  • Drizzled extra vegan nacho cheese sauce
  • 4 Roma tomatoes, diced
  • 1/4 red onion, diced
  • 1/4 cup cilantro, chopped
  • 1/2 cup salsa of choice

Instructions

Homemade OIl-Free Tortillas or store-bought tortillas

  1. Combine the flour, baking soda, and salt in a mixing bowl.
  2. Stir to combine.
  3. The water needs to be warm but not hot.
  4. Slowly add the warm water while stirring until a crumbly dough forms.
  5. Turn the dough out onto a lightly floured work surface. Knead the dough until smooth.
  6. Divide the dough into 6 equal-sized pieces and roll each into a smooth ball.
  7. Cover lightly with plastic wrap and let stand at room temperature for 15 minutes.
  8. Preheat an ungreased griddle or skillet to 375 degrees F.
  9. Roll each dough ball out into a fragile circle. Place on the griddle and cook until lightly browned and blistered.
  10. Flip the tortilla over and cook until lightly browned and blistered.
  11. Immediately remove the tortilla from the griddle and cover it with a dishtowel while cooking the remaining dough.
  12. Serve warm or store in an airtight container.
  13. Freeze the oil-free tortillas by placing waxed paper between each tortilla and placing it in a large zip-top plastic bag.

Jackfruit Filling

  1. Rinse and drain a can of jackfruit.
  2. Place all contents in a food processor with a large blade.
  3. Pulse until jackfruit is shredded.
  4. In a medium-sized skillet, saute garlic, onions, and jalapeno and cook on medium-low until onions are translucent. 
  5. Add a small amount of vegetable broth to avoid sticking. 
  6. Then, add chopped cilantro and cook a few more minutes. 
  7. Next, add the shredded jackfruit to the skillet with the onion, garlic, cilantro mixture. 
  8. Cook jackfruit until brown and dried out. 
  9. Add the chili powder, paprika, and cumin. 
  10. Stir together and add a little more vegetable broth. 
  11. Cook until add fluids have dissipated. 
  12. Remove from heat and set aside to cool. 
  13. Once the jackfruit is cooled, add nacho cheese sauce or vegan cheese of choice. Or vegan cheese of choice. 
  14. Then, add the can of oil-free refried beans.
  15. Stir everything together and set it aside.

Rolling/Cooking the Chimichangas

  1. Lay each tortilla on a flat surface
  2. Spoon a generous amount of filling in the center of the tortillas.
  3. Then, fold each side in before rolling each tortilla tightly. 

Air-fried Option: 

  1. Preheat the air-frier to 370
  2. Brush the exterior of the tortilla with lime juice and sprinkle with chili powder
  3. Place two chimichangas in the base of the air-frier
  4. Cook for 12 minutes, checking halfway through (cooking time may vary based on the size and type of tortilla chosen)

Baked Option:

  1. Preheat the oven to 400 degrees
  2. Brush the exterior of the tortilla with lime juice and sprinkle with chili powder
  3. Place all the chimichangas on a baking sheet lined with a silicone baking mat or parchment paper. 
  4. Cook for 25 minutes, turning the chimichangas over after 12 minutes. 

Garnish

  1. Drizzle the chimichangas with extra vegan cheese sauce
  2. Add diced Roma tomatoes, red onion, and cilantro.
  3. Serve with a side of salsa.

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Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 364Total Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 29mgSodium 369mgCarbohydrates 65gFiber 13gSugar 10gProtein 23g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kathy Carmichael
Cuisine: Mexican / Category: Entrees
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