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Chimichangas with Tangy Quick Pickles & Creamy Avocado Drizzle

Chimichangas with Tangy Quick Pickles & Creamy Avocado Drizzle

5.0 out of 5 (1 votes)

Get ready for a flavor explosion! Our crispy baked chimichangas are stuffed with a savory blend of seasoned rice, black beans, and sweet corn. Topped with tangy quick-pickled red onions and a zesty avocado drizzle, every bite is a perfect balance of crunchy, creamy, and downright delicious.

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Prep Time

30 mins

Cook Time

20 mins

Yields

4 large chimichangas

Ingredients

  • For the Quick-Pickled Red Onions:
  • 1/2 large red onion, thinly sliced
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1 tablespoon maple syrup (or agave)
  • 1/2 teaspoon sea salt
  • For the Chimichanga Filling:
  • 1 tablespoon avocado oil (for stir-frying)
  • Rationale for oil: A small amount of avocado oil here will help to achieve a lovely caramelization on the vegetables and prevent sticking during the initial stir-fry, contributing to deeper flavour development and a pleasant texture for the filling. It's a mindful choice for a quick, high-heat cooking method.
  • 1 medium bell pepper (any colour), diced
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/2 cup cooked brown rice (from last night, excellent!)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper (optional, for a little kick)
  • Salt and black pepper to taste
  • 4 large whole wheat or gluten-free tortillas (burrito size)
  • For the Creamy Avocado Drizzle:
  • 1 ripe avocado
  • 1/4 cup plant-based milk (unsweetened, e.g., oat or soy)
  • 1 tablespoon fresh lime juice
  • Small handful of fresh cilantro, roughly chopped (for both sauce and garnish)
  • Salt to taste
  • For Serving & Garnish:
  • Shredded lettuce
  • Diced fresh tomato
  • Fresh cilantro sprigs
  • Lime wedges
  • Hot sauce (optional)

Instructions

  1. Prepare the Quick-Pickled Red Onions:
  2. In a small saucepan, combine the rice vinegar, water, maple syrup, and sea salt.
  3. Heat over medium-low heat on your Empava induction cooktop until the mixture just simmers and the sugar and salt have dissolved. This should only take a few minutes.
  4. Place the thinly sliced red onion in a heatproof jar or bowl. Pour the hot brine over the onions, ensuring they are fully submerged.
  5. Let sit at room temperature for at least 15-30 minutes while you prepare the rest of the ingredients. They'll soften slightly and develop a lovely tang.
  6. Make the Chimichanga Filling:
  7. Heat the avocado oil in a large pan or skillet over medium-high heat on your induction cooktop.
  8. Add the diced bell pepper and corn kernels. Sauté for 5-7 minutes until the bell pepper starts to soften and the corn gets a little charred.
  9. Stir in the cooked brown rice, black beans, vegetable broth, tomato paste, smoked paprika, cumin powder, garlic powder, and cayenne pepper (if using).
  10. Bring to a simmer and cook for 5-8 minutes, stirring occasionally, until the liquid has mostly absorbed and the mixture is well combined.
  11. Taste and adjust seasoning with salt and black pepper as needed.
  12. Prepare the Creamy Avocado Drizzle:
  13. In a small blender or food processor, combine the avocado, plant-based milk, fresh lime juice, and chopped cilantro.
  14. Blend until completely smooth and creamy. Add a tiny bit more plant-based milk if needed to reach your desired drizzling consistency.
  15. Season with salt to taste.
  16. Assemble and Cook the Chimichangas (Air Fryer Method):
  17. Preheat your Emeril Lagasse French Door Air-Fryer 360 to 375°F (190°C).
  18. Lay out one tortilla. Spoon about 1/2 cup of the filling into the center.
  19. Fold in the opposite sides of the tortilla, then roll it up tightly from the bottom to create a compact package.
  20. Repeat with the remaining tortillas and filling.
  21. Carefully place the chimichangas in the air fryer basket in a single layer (you may need to cook in batches).
  22. Air fry for 12-15 minutes, or until golden brown and crispy, flipping halfway through.
  23. Serve:
  24. Plate the hot chimichangas. Drizzle generously with the Creamy Avocado Drizzle.
  25. Garnish with a sprinkle of shredded lettuce, diced fresh tomato, a few quick-pickled red onions, and fresh cilantro sprigs. Serve with lime wedges and hot sauce on the side, if desired.

Additional Information

Nutrition Facts (Summary)

Calories

550 Fat: 22g (36% of Calories)

Saturated Fat

3g

Cholesterol

0mg

Sodium

650mg (28% DV)

Carbohydrates

72g (52% of Calories)

Dietary Fiber

15g (54% DV)

Total Sugars

8g

Protein

18g (13% of Calories)

Vitamin A

12% DV

Vitamin C

120% DV

Vitamin D

0% DV

Vitamin E

25% DV

Vitamin K

40% DV

B1 (Thiamine)

25% DV

B2 (Riboflavin)

15% DV

B3 (Niacin)

20% DV

B5 (Pantothenic Acid)

20% DV

B6 (Pyridoxine)

30% DV

B9 (Folate)

50% DV

B12

0% DV

Calcium

8% DV

Copper

40% DV

Folate

50% DV

Iron

30% DV

Magnesium

35% DV

Phosphorus

35% DV

Potassium

30% DV

Selenium

15% DV

Zinc

25% DV

Chef's Notes

For extra crispiness without added oil, you can lightly mist the chimichangas with water before air frying.
Feel free to add other finely diced vegetables to the filling, such as zucchini or mushrooms, for more variety and nutrients.
Leftover quick-pickled red onions are fantastic in sandwiches or salads!

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