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Breakfast Chimichangas

Breakfast Chimichangas | www.thatwasvegan.com

Chimichangas > burritos, right? There’s just something about the (usually) fried tortilla and how chewy and crispy it gets. I’d also argue that breakfast burrito > dinner burrito, and vegan > than everything else, so following this logic, The Vegan Breakfast Chimichanga is just about the greatest thing ever!

This, my friends, is food math. Hot, delicious, food math. Mmmm.

Breakfast Chimichangas | www.thatwasvegan.com

Hot, crispy potatoes fried in Earth balance, hearty tofu scramble with peppers and onions, refried beans, and a whole lotta gooey melted Follow Your Heart vegan cheddar. And they’re baked, not fried, so you get that crispy/chewy tortilla action for just a fraction of the calories! (Heh, see what I did there?)

You can easily whip up a batch on a Sunday morning for brunch, or to eat throughout the week. I’ve done the latter a few times now, and they hold up quite well- although I will admit that by day 3 they’re more like breakfast burritos than chimichangas, but that’s okay because breakfast burritos are still damn good!

Breakfast Chimichangas | www.thatwasvegan.com

Breakfast Chimichangas | www.thatwasvegan.com

Breakfast Chimichangas | www.thatwasvegan.com


Breakfast Chimichangas
Yields 6
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 batch tofu scramble, hold the sausage, kale, and cheese (or don't, up to you!)
  2. 1 large russet potato
  3. 2-3 tablespoons vegan butter
  4. 1 can vegetarian refried beans
  5. 3 slices Follow Your Heart vegan cheddar
  6. Your favorite salsa
  7. 6 large burrito-sized tortillas
  8. Salt & pepper
Instructions
  1. Preheat oven to 400.
  2. Slice the potato in half lengthwise,then into thin half circles. You should end up with 30-35 of them. Melt the butter in a large pan and fry the potato slices until crispy on both sides, sprinkling liberally with salt and pepper. When done, lay them on a paper towel to soak up some of the extra butter.
Build your chimichangas! On each tortilla place
  1. 3 tablespoons of beans
  2. 4-6 slices of potato
  3. 1/2 slice of cheese
  4. 1/3 cup of the tofu scramble
  5. 1-2 teaspoons salsa, then roll up as if they were a regular ol' burrito.
  6. Spritz each with non-stick spray, and bake for 8-10 minutes flipping once. If you still want more color or crisp, finish under the broiler.
Notes
  1. The measurements for each burrito are approximate!
  2. To reheat, an over or toaster oven is best. A microwave works just fine, but it will end up softer, like a burrito.
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{ 1 comment… add one }
  • Bianca September 22, 2015, 1:21 pm

    I was just thinking the other day that it’s been far too long since I’ve had a breakfast burrito. But I think I’ll have to make breakfast chimichangas instead!! Your food math is spot-on.

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