Vegan Mexican Chimichanga

Vegan Mexican Chimichanga
Serves 4
Vegan Mexican Chimichanga filled with roasted acorn squash, cauliflower and black beans on a bed of spring mix and topped with grilled corn and mango avocado pico de gallo.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
For the Chimichanga
  1. 2 Acorn Squash
  2. 1/2 Head of Cauliflower
  3. 2-3 Tablespoons of Cumin
  4. Dash of Sea Salt
  5. Dash of Pepper
  6. 1 Can of Black Beans
  7. 4 Tortillas (Optional Gluten Free)
  8. Coconut Oil
For the Salad & Topping
  1. Spring Mix
  2. (Optional Dressing Braggs Vinaigrette)
  3. 1 Corn or 1/2 Can Corn
  4. 3 Roma Tomatoes
  5. 2 Avocados
  6. 1 Jalapeño
  7. 1/2 Mango (Optional)
For the Chimichanga
  1. Cut the acorn squash in rings. Acorn squash can be hard to cut so use a bigger knife and be safe! Take out the seeds and place the rings including the peel on a cookie sheet covered with foil coated lightly with olive oil.
  2. Dice the cauliflower into small 'taco meat' like pieces and place on the same cookie sheet.
  3. Roast in oven at 350 degrees for about 20 mins or until soft and cooked through.
  4. Let it cool for 15 mins then place all roasted veggies in a bowl mixing in the cooked black beans and add cumin, salt and pepper. Mix until they come to a sticky thick texture.
  5. Wrap the mix into a tortilla. Depending on what kind of tortilla you use, you may way to warm it lightly so that the tortilla does not break when you roll it. You can also use the same mixture to seal the roll. Freezing the rolls for about 15 mins helps keep them together when you fry but it is not necessary.
  6. Use a pan and at medium to high heat fry the rolls in coconut oil. You don't need to place the whole roll in coconut oil, just use a shallow frying pool and turn over as it becomes golden brown.
  7. Roll over and fry all sides of the roll and remove placing the chimichanga on a paper towel to soak the excess coconut oil.
For the topping
  1. Roast corn on pan at high heat until blackened. Let cool off.
  2. Dice roma tomatoes
  3. Dice avocados
  4. Dice mango
  5. Dice jalapeño
  6. Mix all ingredients together
For Plating
  1. Fill bowl with desired amount of spring mix (mixed with Braggs Vinaigrette optional) on plate.
  2. Place chimichanga on top
  3. Top with pico de gallo
  4. Enjoy!!!