Gotta love happy accidents! Rumor has it that chimichangas came to be when someone accidentally dropped a burrito into a deep fryer 100 years ago in Arizona. The mistake was delicious (obvi!), so fried burritos became wildly popular and started to show up in restaurants in the 50’s. Now with our vegan rendition that you can make right at home, we’ll happily continue honoring this “oopsies” for another hundred years!

Makes 4 servings

what you’ll need:

1 tablespoon olive oil
½ yellow onion, diced
½ teaspoon fine sea salt
1 garlic clove, minced
½ teaspoon ground cumin
½ cup salsa
1 package Tofurky Lightly Seasoned Chick’n
1 (16-ounce) can vegan refried pinto or black beans
4 large vegan flour tortillas
1 cup Moocho Cheddar Style Shreds
¼ cup preferred vegetable oil for frying
Prepared guacamole, salsa, vegan sour cream, chopped cilantro and lime for serving

how to make:

1. In a large skillet, warm olive oil over medium heat. Add onion and salt, and saute until soft and translucent, about 3-5 minutes. Add garlic and cumin, and cook for 1 minute. Stir in salsa and chick’n, and simmer until warmed through, about 5 minutes.

2. In a small pot over medium-low heat, warm beans.

3. Place tortillas on a clean work surface. Top each tortilla with beans, sauteed chick’n and cheese. Fold in ends of tortillas over filling, then roll and wrap tightly.

4. In a large skillet, warm vegetable oil over medium-high heat. Once oil is hot, place chimichangas seam side down, turning every 30-40 seconds until crisp and golden on all sides.

5. Top with cilantro and serve with guacamole, salsa, vegan sour cream and lime.