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    Home > Global Vegan Recipes > Vegan Mexican Recipes

    Vegan Baked Chimichangas with Filo

    Posted: May 4, 2017 ยท Updated: Aug 16, 2021

    Jump to Recipe Pin Recipe

    These crispy, crunchy vegan baked chimichangas are made with wrappers of filo pastry instead of tortillas, and they are baked -- not fried -- to golden deliciousness. Inside is a simple but tasty stuffing of spiced up lentils. Finally, all of it is smothered in a cheesy vegan sauce.

    Photo of vegan baked chimichangas with filo and lentil stuffing stacked in a white plate with magic cheezy sauce and a lace napkin.

    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.

    Photo of a vegan baked chimichanga with filo and lentil stuffing showing on a white plate with cucumber slices and magic cheezy sauce with more chimichangas in the background.

    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.

    Photo of a stack of Vegan baked chimichangas with filo and lentil stuffing

    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.

    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
    Overhead shot of Vegan baked chimichangas with filo and lentil stuffing in a white plate with cucumber slices and magic cheese sauce.
    Vegan baked chimichangas with filo and lentil stuffing

    Vegan Baked Chimichangas with Filo

    These crispy, crunchy vegan baked chimichangas are made with wrappers of filo pastry instead of tortillas, and they are baked -- not fried -- to golden deliciousness. Inside is a simple but tasty stuffing of spiced up lentils. Finally, all of it is smothered in a cheesy vegan sauce.
    5 from 3 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Snack
    Cuisine: Mexican fusion, Soy-free, Vegan
    Diet: Vegan, Vegetarian
    Keyword: Vegan Baked Chimichangas
    Prep Time: 20 mins
    Cook Time: 25 mins
    Total Time: 45 mins
    Servings: 12 pieces
    Calories: 206kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 9 sheets filo pastry
    • 2 tablespoon extra virgin olive oil
    • 1 cup brown lentils (cooked until tender, or use canned. Drain before using)
    • 1 medium onion (finely chopped)
    • 4 cloves garlic (crushed and minced)
    • 1 medium bell pepper (any color)
    • 2 tomatoes (finely diced)
    • 2 tablespoon cilantro (optional)
    • 1 tablespoon ground coriander
    • 1 teaspoon ground cumin
    • 1 chipotle chili in adobo sauce (minced, with 1 teaspoon of the sauce. Use more or less based on your preference for heat.)
    • Salt to taste
    • Juice of ยฝ lime

    For the cheesy habanero sauce:

    • Magic cheesy sauce
    • ยผ habanero pepper, minced
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    Instructions

    • Preheat the oven to 350 degrees Fahrenheit
    • In a large saucepan, heat 1 teaspoon of olive oil. For a fat-free option, heat 2 tablespoon of vegetable stock instead.
    • Add the diced onions and garlic and saute for a few minutes, until the onions start to brown.
    • Add the tomatoes, green pepper, cilantro, coriander powder, cumin powder and chipotle chili. Mix well and cook for about 10 minutes or until the liquid has evaporated and the tomatoes look darker and caramelized.
    • Drain the lentils of all cooking water and add to the pan. Mix well. Cook, stirring frequently, for another five minutes at least to let all the flavors mix. Your filling should be rather dry or it will bleed out of the seams when you bake your chimichangas.
    • Add the lime juice and salt and set aside to cool.
    • Place the filo sheets on the countertop and cover with a kitchen towel. Filo dries up very fast, so you need to keep it covered at all times and work fast.
    • Place a sheet of the pastry on the countertop and brush lightly with oil. Layer on a second sheet, brush with oil, and finally a third sheet. Brush on a little oil and then cut the assembled sheets into four pieces by making one horizontal cut through the center and then one vertical cut.
    • Place some stuffing close to the corner of one of the filo rectangles. Fold in the horizontal sides over the filling and then roll to make a cylindrical shape. Place seam side down on a lightly oiled baking sheet.
    • Repeat for all remaining pastry sheets. You will get 12 chimichangas.
    • Place in the hot oven and bake 25 minutes or until golden-brown. Remove to a rack immediately, using a pair of tongs or a spatula.

    Make cheesy habanero sauce:

    • To make the sauce, follow the instructions for my magic cheesy sauce and while blending, add the habanero.
    • Pour over the chimichangas, or serve on the side as a dip.

    Nutrition

    Serving: 1chimichanga | Calories: 206kcal | Carbohydrates: 25g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 369mg | Fiber: 7g | Sugar: 3g | Vitamin A: 559IU | Vitamin C: 18mg | Calcium: 22mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Binny

      May 18, 2017 at 5:13 pm

      5 stars
      I tried these out yesterday and everyone, including my four-year-old, just loved it. The only problem was, they were gone too fast. Thank you.

      Reply
      • Vaishali

        May 24, 2017 at 7:16 pm

        So glad you enjoyed them, Binny!

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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