Vegan Mexico by Jason Wyrick continues the exploration begun in his earlier book, Vegan Tacos. In this collection he expands on regional flavors and techniques; the Northern Mexico Chimichangas below are one standout recipe I enjoyed and wanted to share.
This book does more than present recipes. It offers context about Mexican cuisine, essential ingredients, preparation methods, and foundational recipes such as tortillas, beans, and a homemade chili powder. Alongside tacos, you’ll find salsas, empanadas, gorditas, ceviche, tortas, and tamales.
Vegan Mexico also covers salads—from watermelon and jicama salads to pozole—classic dishes like chilaquiles and mole, grilled vegetables with a chile rub, breads, beverages, and desserts. If you enjoy Mexican food, this is a practical and inspiring resource to broaden your repertoire.
Northern Mexico Chimichangas
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Chimichangas, known as chivichangas in parts of Mexico, are deep-fried burritos—an indulgent dish that reflects border-region cuisine, pairing flour tortillas with fillings flavored with adobo. They are common on both sides of the U.S.–Mexico border, from Tucson to the Sonoran side of Nogales. (Recipe from Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission of Vegan Heritage Press.)
Ingredients
- 1 teaspoon corn oil, plus more for frying
- 1 cactus paddle or large zucchini, trimmed and cut into 3/4-inch dice
- Pinch salt
- 1 cup shredded seitan or 1 large portobello mushroom, cut into 1/4-inch dice
- 1/4 cup adobo sauce from a 7-ounce can of chipotles in adobo
- 4 burrito-size flour tortillas
- 1 cup refried beans
- 1 cup shredded lettuce
- Salsa of your choice
Instructions
- Heat 1 teaspoon corn oil in a medium skillet over high heat. Add the diced cactus paddle or zucchini and a pinch of salt. Cook 7–8 minutes until tender, then set aside. Toss the shredded seitan or diced portobello with the adobo sauce and set aside. Add enough oil to a deep fryer or Dutch oven to submerge a burrito by 1–2 inches and heat to 375°F.
- On the left side of a tortilla, spread 1/4 cup refried beans, leaving about 2 inches uncovered at the top and bottom. Top with 1/4 cup of the seitan or portobello, then add 2–3 tablespoons of the cooked cactus or zucchini. Fold the tortilla closed halfway, then fold the top and bottom inward and roll tightly to form a burrito, tucking the folds as you roll. Repeat with remaining tortillas and filling.
- Working one at a time, hold a burrito closed with tongs and carefully lower it into the hot oil. Fry about 2 minutes until golden and crisp. Transfer to paper towels to drain and repeat with the remaining burritos. Serve hot with shredded lettuce and your favorite salsa.
Nutrition Information
Amount Per Serving
Calories 232
Saturated Fat 1g
Sodium 693mg
Carbohydrates 36g
Fiber 5g
Sugar 5g
Protein 9g
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