Chimichangas

Chimichangas

Topped with guacamole and sour cream

Makes 4 cups filling
Serves 6 to 8

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red or orange bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, drained (reserve liquid for another use)
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons chopped fresh cilantro or 2 teaspoons dried
• 2 teaspoons nutritional yeast flakes
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ancho (or regular) chili powder
• 1/2 teaspoon salt, or to taste
• Rounded 1/4 teaspoon ground cumin
• 1 (10 ounce) package frozen Gardein Chick’n Scallopini or Beef Tips, thawed slightly, diced
• 6 to 8 large flour tortillas
• About 1/2 cup Daiya shredded cheddar/Jack
• Vegetable oil for frying
• For serving: hot rice and beans
• Optional toppings: vegan sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced black olives

1. Heat olive oil in a large skillet on medium and sauté onion, pepper and garlic until onion is softened, 5 minutes. Add tomatoes, chilies, cilantro, nutritional yeast, oregano, chili powder, salt and cumin, and mix well. Add vegan meat and mix well. Taste and adjust seasonings. Turn off heat.
2. On a tortilla place 1/2 to 1/3 cup filling and 1 to 2 tablespoons cheese, and fold burrito-style. Repeat with remaining tortillas.
3. In a medium skillet place vegetable oil to a depth of about 1/2 inch. Heat to 375 degrees F. Batching, fry chimichangas on both sides until golden-brown and crispy. Drain on paper towels. 
4. Serve chimichangas topped with a dollop of sour cream, guacamole, and/or salsa, next to rice and beans, shredded lettuce, chopped tomatoes and sliced black olives.