Vegan Chimichangas with Zesty Taco Sauce

Vegan

fresh ingredients

IN THE KIT

  • 12 oz
    beyond meat
  • 2 pcs
    10 inch tortillas
  • 4 oz
    bell pepper
  • 4 oz
    onion
  • 4 oz
    whole kernel corn
  • 2 oz
    Mexican spice blend
  • 4 oz
    refried beans
  • 8 oz
    vegan cheese blend
  • 4 oz
    lettuce
  • 8 oz
    Zesty taco sauce
  • 1 pc
    roma tomato
  • 2 oz
    lime juice/garlic/onion mix
  • 2 oz
    cilantro

Kitchen Items Needed

Baking sheet

Large skillet

Cutting board & knife 

Small bowl 

2 tablespoons of melted butter

cook along

INSTRUCTIONS

Prep

Preheat the oven to 350° F;

Core & roughly dice pepper;

Peel & roughly dice onion.

1 Cook Filling

Add a drizzle of olive oil to skillet, brown the beyond meat with taco spice over medium-high heat. Drain excess grease, & add the onion, bell pepper, & corn. Cook for about 5 more minutes, or until vegetables are tender. Remove from heat, & set aside.

2Assemble & Bake Chimichanga

Spread a layer of refried beans onto each of the tortillas. Spoon the beyond meat mixture down the centre, & then top with shredded cheese leaving half in reserve for serving. Roll up the tortillas & place them seam-side down onto a baking sheet. Brush the tortillas with melted butter. Bake for 30 to 35 minutes until golden brown. 

3Prepare Toppings & Make Pico

While chimichanga bakes, shred lettuce by cutting into long, thin pieces. Roughly chop cilantro leaves. Dice tomato & place in a bowl. Add cilantro & lime juice/garlic/onion mixture & mix well. Season with salt & pepper & set aside. 

4To Serve

Carefully remove the chimichanga from the oven & put on plates. Top with taco sauce, remaining cheese, pico, & lettuce.