Chimichanga (2 servings)
2 large flour tortillas (burrito size)
1-2 tbsp avocado oil
Seasoned rice* (see notes)
Chili Lime Seitan
Grilled multicolor peppers and onions
Avocado / Guacamole
Salsa (red or green)
Remaining rice, Baked tortilla chips,
Tomatoes, Cilantro, Jalapeños, Limes
Lightly warm up tortilla for 20 seconds in the microwave (to soften for easier folding), then layer desired fillings in the middle.
Roll up tightly, and don’t forget to tuck in the sides.
Heat oil in a cast iron skillet, and place burrito seam side down into the pan. Use low heat (once the skillet is hot!) and rotate every 30-60 seconds until all sides are crispy and golden.
Top with crema, guacamole and/or salsa, and enjoy!
*For the seasoned rice I cook 1 cup of white rice with 1/2 tsp each of paprika, smoked paprika, cumin, oregano, onion and garlic powder, and salt.
** Cashew crema made with 1/2 cup soaked cashews, 1/4 cup plant based yogurt or sour cream, a splash of plant milk, lime juice, salt.
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