Vegetarian"Beefy" Chimichangas #BeyondMeat
  • 1½ c. vegetable broth
  • 1 c. instant brown rice
  • 1 c. pinto beans, drained and rinsed
  • 1 (4 oz) can green chilies
  • 1 package Beyond Meat Beef Crumbles
  • 1 T. cumin
  • ½ t. salt
  • ½ t. black pepper
  • 2 T. cilantro, chopped
  • 6 burrito sized tortillas
  • 2 T. flour
  • 2 T. water
  • 1 c. cheddar cheese
  • Vegetable Oil
  • Salsa, sour cream, and guacamole for serving
  1. In a large skillet combine the vegetable broth, brown rice, pinto beans, green chilies, Beyond Meat Beef Crumbles, and cumin. Mix well.
  2. Place a lid over the skillet and cook over medium heat for 7 minutes. Remove the lid and stir well then cover and cook for an additional 7-8 minutes.
  3. Remove the skillet from the heat and add in the salt, pepper, and cilantro. Stir well.
  4. Place the tortillas on a plate and microwave for 30 seconds to soften them. Set aside.
  5. Combine the flour and water. Mix well and set aside.
  6. Take a tortilla and fill it with the rice mixture. Top with 3 tablespoons of cheese.
  7. Fold in one side and brush with the flour mixture. Press the other side on the flour mixture to seal. Then brush the flour mixture on either end and fold it up, pressing to seal. Repeat with remaining tortillas.
  8. Heat the vegetable oil in a skillet over medium heat. When it reaches 300 degrees add in the chimichangas. Cook for 1-2 minutes per side or until golden brown. Remove with a slotted spatula and place on a paper towel lined plate. Repeat with the remaining chimichangas.
  9. Serve with salsa, sour cream, and guacamole.
Source: Idea from Cook's Country, recipe a Hezzi-D Original
Recipe by Hezzi-D's Books and Cooks at