Plant-Based Chimichanga

Plant-Based Chimichanga

The inspiration

  • 1 ea 8' in. Flour Tortilla

  • 3 tbsp Black Beans

  • 2 tbsp Pico de Gallo

  • 1 tbsp Guacamole

  • 1/3 cup So Delicious Dairy Free Cheddar Shreds

  • 1 ea 8' in. Bamboo Skewer

  • 1 ½ tbsp DairyFree Sour Cream

  • 1 ½ tsp Fresh Cilantro

The Technique

1. Pre-heat a deep fryer to 350 degrees.

2. Spread Guacamole on an 8' in. flour tortilla. Top with black beans, pico de gallo and dairy free cheddar shreds; Roll in to a burrito and weave a bamboo skewer through the open end to seal shut.

3. Deep fry the burrito for 3 minutes or until the exterior is golden brown and crispy.

4. Cut the Chimichanga in half on a bias before drizzling with dairy free sour cream and garnishing with pico de gallo and fresh chopped cilantro.

Makes

1 serving

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