Black Bean Cauliflower Chimichanga

This recipe is the love child between my favorite Mexican food, chimichangas, and our favorite vegan taco recipe by Katie Lee. Each chimichanga is baked to crispy, flaky, crunchy perfection, mmm!

Makes 4

Ingredients

For the beans:

1 tablespoon olive oil

1/2 medium yellow onion, diced

One 15-ounce can black beans (do not drain)

1 to 2 teaspoons sriracha hot sauce

Kosher salt and freshly cracked black pepper

In a small skillet, heat the olive oil over medium heat. Add the onions and saute until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes, and make your cauliflower. Once done cooking, use a wooden spoon to gently mash the beans, leaving some texture.

For the cauliflower:

1 tablespoon olive oil

1 small head cauliflower, finely chopped

1 cup corn kernels, frozen

1 tablespoon chili powder

1/2 teaspoon garlic salt

1/2 teaspoon dried oregano

1/2 cup salsa

In a large skillet, heat the olive oil over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the corn, salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.

For the chimichangas:

4 large burrito-size tortillas

Black beans, divided

Cauliflower, divided

Avocado oil for brushing or spraying

Toppings of choice, such as avocado or guacamole, salsa, sour cream, jalapeno, red onion, or red cabbage.

Preheat oven to 400 degrees. Place a cooling rack on top of a sheet pan. Layer 1/4 of the beans, then 1/4 of the cauliflower mixtures in the center of each tortilla, adjusting amounts depending on size of tortilla. Fold in each side, then roll into a burrito. Brush or spray the seam side with avocado oil, then place seam side down on the cooling rack that's on the sheet pan. Continue until all chimichangas are made. Brush or spray the tops and sides of all chimichangas with oil. Bake for 10 minutes, flip, then bake another 10 minutes. Remove from oven, and serve with your favorite toppings. Enjoy!

If you make this and love it, don’t forget to share it on Instagram and tag me @theglowblueprint so I can see your versions!