A quick, healthy recipe, these chimichangas can be made vegetarian or with chicken. To cut back on time, if you choose chicken, opt for a rotisserie chicken and just reheat. If you use tofu in this recipe, it tastes surprisingly like chicken, is extremely flavorful and has very low sodium and fat (as opposed to a restaurant). Traditionally deep fried, baking gives a crispy texture, while still retaining all the flavors for half the calories. Enjoy!
Baked Chimichangas (makes 6)
1 tbs. flour
1/4 cup nutritional yeast
1/2 cup soy creamer or unsweetened nondairy milk
1 tbs. tahini
1 cup salsa
1 tbs. peanut oil
1 pound extra-firm or super-firm tofu, pressed and torn into bite-size pieces
1 tbs. nutritional yeast
1 clove garlic, grated
1 cup cooked organic black beans
6 burrito-style flour tortillas
1 tbs. extra-virgin olive oil, for brushing tortillas
hot sauce (optional)
nondairy sour cream or nonfat greek yogurt
To make the cheesy salsa, combine the flour and nutritional yeast in a medium pan. Whisk in the creamer and tahini. Cook over medium heat, whisking constantly, just until it begins to thicken. Stir in the salsa and set aside.
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat. To make the filling, heat oil in a skillet over medium-high heat and cook the tofu (or chicken) for 5 minutes. Add the nutritional yeast and cook for another 5 minutes, or until browned. Stir in the cheesy salsa, garlic, and beans. Divide the filling equally among the tortillas. Fold them up like burritos. Lightly brush the tops with oil. Place seam side down on the prepared baking sheet and bake for 18 minutes. Serve with a dash of hot sauce or a spoonful of nondairy sour cream.