Gimme chimi. Get baked with these delicious vegan chimichangas.
1/2 cup diced onion
4 cloves garlic, chopped
2 cups chopped butternut squash
1 (4-ounce) can hatch green chiles
1 can black beans
1 cup salsa
1/2 cup cooked brown rice
1/2 cup cooked quinoa
1 teaspoon cayenne
1 teaspoon garlic powder
2 tablespoons nutritional yeast
1/4 cup vegan sour cream
Salt and pepper to taste
Vegan sour cream
Preheat oven to 350 degrees.
In a saute pan, add 1 tablespoon avocado oil. Saute onion, garlic and butternut squash until squash is soft. Transfer mixture to a medium bowl and add remaining filling ingredients. Stir to combine. Spoon mixture into tortillas and roll, tucking in ends.
Brush avocado oil on a a baking sheet and transfer rolled tortillas to sheet. Brush the tops of the tortillas with more avocado oil, and bake for 15 minutes. Flip and bake an additional 15 minutes.
Let cool, then top with Sriracha, sour cream and cilantro before serving.
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