Baked Vegan Chimichanga

Name: Baked Vegan Chimichanga
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: TexMex
Ingredients: 1 can chickpeas (drained and rinsed (400g / 15oz can)); 1/2 can red kidney beans (drained and rinsed (400g / 15oz can, approx. 120g drained)); 2 cloves garlic (crushed and chopped); 1 medium onion (finely sliced); 1 medium red pepper (sliced); 1 teaspoon cumin; 1/4 teaspoon cinnamon; 4 squares dark chocolate (70% cocoa or higher, vegan-friendly, roughly chopped); 1 tablespoon smoked paprika (heaped (approx. 12g)); 2 tablespoon tomato purée; 1/2 teaspoon fine sea salt (or to taste); 1 teaspoon dark brown sugar; 1 tablespoon dried marjoram; 1/2 cup water; 1-2 tablespoons rapeseed oil (canola oil) (for frying and greasing); 4 large tortilla or wheat wraps ((10-inch / 25cm))

Instructions

Prep:15minCook:35min

These baked vegan chimichangas are stuffed with a smoky chickpea and kidney bean filling spiked with dark chocolate and warm spices. Crispy from the oven in just 35 minutes, they're a healthier take on the deep-fried Tex-Mex classic. Scroll down for the full recipe.

Updated at: Wed, 10 Jun 2026 02:34:07 GMT