A flavorful and simple meal that is easy to freeze and store for another night. This recipe is healthier than your average chimichanga recipe. Instead of frying, these chimichangas are baked. They are the perfect size for a filling dinner on a chilly evening.

“Chicken” Chimichangas [Vegan]





  1. Preheat oven to 450°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 1/2-3/4 cup of the “chicken” mixture. Roll and place seam-side down in a baking dish. Bake 10 minutes.
  4. Serve topped with green salsa, non-dairy sour cream, or avocado, if you like.

    Nutritional Information

    Per Two Chimichangas: Calories: 526 | Carbs: 91 g | Fat: 16 g | Protein: 34 g | Sodium: 2,238 mg | Sugar: 3 g Nutrition information does not include optional ingredients. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Such a shame you don’t explain the shredded vegan chicken. Always frustrating when a recipe generalises an ingredient, because the reader can’t be certain, impacting the outcome of the recipe.