Baked Chimichangas by Follow this & my other pages for quick, delicious vegan …

Baked Chimichangas by @plantbasedartist 🧡
Follow this & my other pages for quick, delicious vegan recipes
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@VeganChefRon
@VeganChefRon on youtube
@SunCafeLA
@TheVegansClub
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INGREDIENTS Makes 6 chimichangas
6 large (10” diameter) flour tortillas (*1)
1 tablespoon olive oil, plus more as needed for baking
1 medium red bell pepper, sliced lengthwise (*2)
1 medium green bell pepper, sliced lengthwise
8 oz baby bella or cremini mushrooms, thinly sliced
2 small zucchini, sliced in half lengthwise then thinly sliced into bite-sized pieces
2-3 teaspoons taco seasoning, to taste (*3)
Salt and black pepper to taste
1 can (15 oz) black beans, rinsed and drained

FOR VEGAN NACHO CHEEZE:
1 medium sized russet potato, peeled and diced
1 medium carrot, peeled and diced
1/2 cup cashews, soaked in hot water for about 15 minutes then drained
1/3 cup salsa
1/2 teaspoon ground chipotle powder or smoked paprika
2 tablespoons nutritional yeast flakes, optional (*4)
1/2 tablespoon lemon juice, to taste
1 tablespoon hot sauce, to taste
salt to taste

FOR AVOCADO CREMA:
1/4 cup cashews, soaked in 1/4 cup water for about 15 minutes
1/2 large avocado, diced
2 tablespoons chopped cilantro
1/2 tablespoon lemon juice, to taste
salt to taste

FOR SERVING, OPTIONAL:
Diced tomato
Shredded lettuce
Chopped cilantro

METHOD
Preheat oven to 425F
Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Saute the bell peppers until slightly softened, about 10-15 minutes. Add the mushrooms and cook further for about 5 minutes, stirring frequently. Add the zucchini and cook until just tender, about 3 minutes further. If additional water remains in the pan at this point, increase the heat and stir until evaporated. Add black beans, mix well, and season with taco seasoning, salt, and pepper to taste. Set filling mixture aside.
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