I have never really been a breakfast fan. I know that they say that it is the most important meal of the day, I just haven't been much of a fan of breakfast, nor am I usually hungry that early in the morning. However, I do have to say that sine I have been working from home (Covid-19!), I have enjoyed making stuff for breakfast more often. Usually it's just something easy, like Avocado Toast, or fresh homemade soy yogurt. However, I love Mexican food and I love making things that I can make extra of to freeze for later. That's what makes the Vegan Breakfast Chimichanga perfect all around!
Vegan Breakfast Chimichanga
Servings: 12 Chimichangas
What you will need:
Just Egg, vegan egg mix
3 cups black beans, boiled with no salt
12 oz homemade Pepper Jack Cheese (or vegan cheese of choice)
12 10” uncooked flour tortillas
1 cup onions, diced
1 can Rotel tomatoes, no salt added
5 medium red potatoes, diced
1 tbsp cumin
1 tbsp onion powder
1 tbsp granulated garlic
1/2 tbsp black pepper
1/2 tbsp red pepper flakes
How to Make Them:
After dicing the potatoes, you will want to add the cumin and garlic powder and toss them around until well coated. When well coated, put them on a cookie sheet, on a silicon mat, and roast them at 350*F for about 45 minutes. You will want to stir them around about every 15 minutes until done. When done, put them in a bowl big enough to hold them until time to assemble the chimichangas.
In a large skillet over medium high heat, saute the diced onion with a little bit of water. When the onion is translucent and soft, about 5 minutes, you can add the Just Egg. If you are making 12 chimichangas, you will need 1.25 bottles of Just Egg. I like to make 2 full bottles at a time and use the left overs for breakfast the next couple days.
Cook the Just Egg the same way you would scrambled eggs. When they are almost ready, add the can of the Rotel tomatoes and stir them in as well as the black pepper and red pepper flakes.
I like to create an assembly line of cheese, potatoes, beans and then eggs. With the ingredients laid out in front of you it makes it easy to make the 12 chimichangas.
Take an uncooked tortilla, lay it flat on the counter and add to it 1 oz of cheese, 1/4 cup of roasted potatoes, 1/4 cup black beans and 1/4 cup the Just Egg mixture.
You will then want to fold the sides of the tortilla in towards the middle. Since the tortilla is uncooked, it's more pliable than a normal tortilla, so you can gently press down on your chimichanga to help it all stay in place.
Then take the bottom 1/3 and fold it by lifting it up and over the middle 1/3 and making sure you keep the stuffing inside of the chimichanga. When you do you can then roll it over onto the upper 1/3 of the tortilla and gently press down to seal it. You can also use a little bit of water on the upper 1/3 of the tortilla to help it seal, but with it being an uncooked tortilla and applying some gentle pressure when finished rolling, I have never had a problem with it coming apart.
If needed, so it will look a little better, you can also tuck in the sides a little before gently pressing down on the top.
Repeat until you are out of tortillas and are done with assembly.
Cooking them in an air fryer:
Preheat your air fryer to 350*. Place the chimichanga on the air fryer basket and close the door. Keep an eye on it as once it starts to brown, it will do so in a hurry. I like to cook mine on the bottom first, then flip to cook the top last. You will know it is done when the chimichanga is golden brown on all sides.
Storing leftovers in the refrigerator or freezer:
To store in the fridge I suggest just wrapping each chimichanga up individually in saran wrap, then place into a zip lock bag. These will stay good for up to 5 days.
To freeze, I like to place the chimichangs and a cookie sheet at least a couple inches from one another and put them into the freezer to freeze first. Once frozen I will take 2-3 of them and vacuum pack them. Once done, back into the freezer they go.
Serving Suggestions: I like to serve mine with some Green Sauce and Salsa as seen above.
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