Evelyn’s Vegan Chimichangas

3 Cans Amy’s Organic Refried Beans

1/4 Cup Tomato Sauce

1 Shallot

3-4 Large Cloves Garlic

1 Tsp  Coriander Seeds

1 Tbs Cumin Seeds

Chili Powder

Olive Oil to Saute

Whole Wheat Tortilla Wraps

Prepped and ready for topping:

Evelyn's Chimichanga

Evelyn’s Vegan Chimichangas

Chopped Romaine Lettuce, Cherry Tomatoes, Guacomole

Saute in Olive oil Shallot until light brown, add Garlic and Tomato Sauce, while simmering, put Coriander and Cumin seeds in separate iron pan and stir until fragrant, grind with mortar and add to mixture, add Beans and Chili Powder to your taste… simmer stirring until well married approximately 15 minutes.  In separate pan with oil heat each Tortilla, put in the heated Chimicanga bean mixture and roll each like a burrito then add to pan and sauté each side until browned.  Serve topped with Chopped Lettuce, Salsa, Tomatoes and Guacomole.

This was a dish my mother, Evelyn, used to fix with meat, when we would go to visit them with my family in Vail, Arizona.  She would make a vegetarian version, since we were vegetarian back then!

Cooking for teenagers, they love the simplicity of basic foods so I make this for them and they love it!



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