Yummy pan-fried Chimichangas!
Chimichangas (2 servings)
2 giant flour tortillas
1 tbsp avocado oil
Chili Lime Seitan (you should use tofu or tempeh as properly)
Grilled peppers, corn and onion
Avocado / Guacamole
Salsa (pink or inexperienced)
Remaining rice, Baked tortilla chips,
Tomatoes, Cilantro, Jalapeños, Limes
Warmth up tortilla for 20 seconds within the microwave to melt (for simpler folding), then layer desired fillings within the center, however don’t not overstuff the burrito.
Roll up tightly, and don’t neglect to tuck within the sides.
Warmth oil in a forged iron skillet, and place burrito seam facet down into the pan. Use low warmth (as soon as the skillet is scorching!) and rotate each 30-60 seconds till all sides are crispy and golden.
High with crema, guacamole and/or salsa, and revel in!
For the seasoned rice I cook dinner 1 cup of rinsed brown rice with half of tsp every of paprika, smoked paprika, cumin, oregano, onion and garlic powder, and salt.
Cashew crema: half of cup soaked cashews, 1/four cup plant primarily based yogurt, a splash of plain plant milk, lime juice, salt. Mix till clean.
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