The humble tortilla can be used in so many delicious ways, it is one of my favorite starting points for meal planning ideas! This week, I decided it was time to try homemade vegetarian chimichangas, so I made jackfruit mushroom baked chimichangas!
One package of tortillas can make many different types of meals, without loading up your grocery list. I also made these burritos with my tortillas, and both meals were a hit!
This is the first time I have tried jackfruit in an application other than BBQ pull jackfruit sandwiches. All I can say is YUM! The texture was perfect, and the mushrooms added loads of flavor.
I also used refried beans for protein, and they added some additional moisture as well. Top it all off with sour cream and cheese, and these chimichangas are heaven in a tortilla!
Tips and Tricks for the Jackfruit Mushroom Baked Chimichangas recipe:
- Some jackfruit recipes say to discard seeds and cores, but I find that wasteful. Mince them instead and use them along with the stringy parts of the fruit. Look at this post if you want to see pictures illustrating what to cut and mince!
- Be sure to buy cans of young jackfruit in brine! If you buy it in syrup, it will be very sweet, and not savory.
- For the veggie broth base, this is the brand I prefer
. Shop for it locally if possible! It is worth purchasing because it makes excellent broth that I use in recipes like vegetable soup, homemade gravy, and one pot pasta!
. Shop for it locally if possible! It is worth purchasing because it makes excellent broth that I use in recipes like - 20 oz can young green jackfruit in brine
- 1 small onion, diced
- 1 TBS butter
- ½ tsp each: cumin and chili powder
- 8 oz portabella mushrooms, diced
- 4 oz can diced green chilies
- 2 TBS each: soy sauce and water
- 1 TBS apple cider vinegar
- ½ tsp veggie broth base
- 4 large burrito sized tortillas
- 1 cup refried beans
- 1 cup shredded cheese (Mexican blend or cheddar)
- 2 tsp canola oil
- Sour cream and salsa for serving
- Drain and rinse the can of jackfruit. Cut out the core and squeeze the stringy pieces to break them up and remove any seeds. Finely mince cores and seeds and place in a large bowl with the stringy pieces.
- Combine onion and butter in a large skillet. Saute 3 minutes, or until the onion is translucent.
- Add jackfruit, cumin, and chili powder to the skillet. Saute 5 minutes, stirring occasionally.
- Mix in mushrooms, green chilies, soy sauce, water, vinegar, and veggie broth base. Cook 20 more minutes, stirring occasionally.
- Preheat oven to 400 F.
- Spread ¼ cup refried beans over the center of each tortilla. Top with a quarter of the jackfruit mixture, and ¼ cup cheese.
- Fold up two sides of the tortilla and roll it together placing the seam side down on a parchment lined baking sheet.
- Repeat with remaining tortillas and filling.
- Brush chimichangas with canola oil and bake in the preheated oven for 25 minutes, flipping after 15 minutes.
- Serve with sour cream and salsa.
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