Here are some of the tastiest chimichangas you’ll ever feast upon: my Vegan Baked Chimichangas with Filo. They are easy to put together, and they are rather good for you, stuffed as they are with tasty, spicy lentils spiced with smoky chipotle, cumin and coriander. I love using filo – or phyllo – and puff pastry as a substitute when deep frying is called for, because both give you fabulous results in the oven, and they don’t turn soggy rather than crispy, the way other wrappers might. While puff pastry can be high in fat, filo isn’t, so it’s a pretty good compromise in my book. You can go rather low fat with this recipe by making your filling fat-free. No one will be able to tell the difference, and you’ll feel the smarter for it. This is a recipe that anyone would love: adults and kids. It is smothered in a cheesy, gorgeous sauce with habanero, a riff from my magic vegan cheesy sauce, but if you want to serve this as finger food, just leave out the sauce, or put it on the side and your guests can dip into it instead. Check to get new recipe updates by email.
Here’s the recipe for my crunchy vegan baked chimichangas with filo. Enjoy it for Cinco de Mayo, or anytime!
More delicious vegan Mexican recipes
Vegan Enchiladas with Smoky Lentils Chickpea and Kale Stuffed Empanadas Pasta Avocado - pasta with the delicious flavor of guacamole Mexican Sweet Potato Hash with Black Beans and Tofu Vegan Refried Beans
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