Mexican_ChickpeaandCilantroChimichanga
Entrées

Chickpea and Cilantro Chimichanga

Ingredients

  • 3 oz. Chef's Line® Black Bean Burger
  • 6 oz. del Pasado® Salsa Verde Tomatillo Green Fire Roasted
  • 3 oz. Chef's Line Mild Taco Flavored Quinoa Crumbles
  • 3 oz. Chef's Line Black Bean Burger, cooked and crumbled
  • 2 oz. Cross Valley Farms® Asian-Style Blend
  • 2 oz. Chef's Line Portioned Cilantro Lime Riced Cauliflower
  • 1 oz. Glenview Farms® Vegan Mozzarella Style Shreds
  • As Needed Cornstarch
  • As Needed Water

PREPARATION

NOTE: Slurry (1 T corn starch + 3 T water), for sealing the chimichangas (This is enough slurry for several chimichangas.) Stir together the corn starch and water in a small bowl until smooth.

  1. Heat fryer to 335-350°.
  2. Heat large sautée pan to medium-high, add some coconut oil. 
  3. Heat the Asian-style Blend and cauliflower rice quickly, then place in a bowl. Then heat quinoa taco crumbles and black bean burger crumbles separately and add to the bowl with cabbage.
  4. Wrap works best at room temperature or slightly warmed. Place quinoa / black bean crumble on bottom third of wrap, leaving 1" of outer part of wrap clean. 
  5. Add blend/rice mixture and roll into formed shape reserving 1-2" of the wrap.
  6. Use finger to wet the outer 1" edge of wrap with slurry. (Slurry will seal your burrito together, so it doesn't bust open while deep-frying)
  7. Tightly, but gently, pull the bottom half of the tortilla with the filling over and pull it back. Fold one side of the tortilla over to meet the center. Then fold the other side over to meet the center. Lastly, with both sides folded onto the center, tightly roll your tortilla forward until you have a perfect burrito.
  8. Press down to seal the edge with the slurry. You may secure with toothpick.
  9.  Place "burrito" seal side down into oil. Fry for 2 minutes.
  10. Gently lift chimichanga out of oil, allow excess oil to drip off, and place on wire rack.

Plate up:

  1. Place chimichanga on oval plate. Ladle 3-4 oz. of heated chili verde sauce on top to completely cover. Add vegan mozzarella and place in broiler to melt. 
  2. Garnish with chopped cilantro, caramelized onion and cumin crema.

Recipe by Chef Jesse Moreno, Food Fanatics® Chef, Las Vegas, NV
Serves 1