Vegan Chimichangas with Zesty Taco Sauce
This meal is a family favourite. A delicious combination of veggies & flavourful beyond meat wrapped up cozy in a tortilla, then baked to perfection, topped with crisp lettuce, homemade pico & our irresistible Zesty taco sauce.
Nutrition | PER SERVING |
---|---|
Calories | 521 kcal |
Fat | 20.0 g |
Protein | 16.0 g |
Carbohydrate | 32.0 g |
Sodium | 779 mg |
fresh ingredients
IN THE KIT
-
12 ozbeyond meat
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2 pcs10 inch tortillas
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4 ozbell pepper
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4 ozonion
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4 ozwhole kernel corn
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2 ozMexican spice blend
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4 ozrefried beans
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8 ozvegan cheese blend
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4 ozlettuce
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8 ozZesty taco sauce
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1 pcroma tomato
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2 ozlime juice/garlic/onion mix
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2 ozcilantro
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.
Add a drizzle of olive oil to skillet, brown the beyond meat with taco spice over medium-high heat. Add onion, bell pepper, & corn. Cook for about 5 more minutes, or until vegetables are tender. Remove from heat, & set aside.
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.
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.
Carefully remove the chimichanga from the oven & put on plates. Top with taco sauce, remaining cheese, pico, & lettuce.