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Oven-Fried Veggie Chimichanga
A veggie version of chimichanga packed with sweet corn, protein-rich black beans, taco seasoning, scallions, and sharp cheddar cheese. Fresh tomato salsa and avocado crema, made from creamy guacamole and sour cream, are served alongside these crispy, oven-fried and stuffed flour tortillas.
Nutritional facts
Protein
31g
Carbs
91g
Calories
800
Fat
38g
Ingredients
Canola and Olive Oil Blend, Canned Black Beans, Plum Tomato, Canned Roasted Red Peppers, Red Wine Vinegar, Spinach, Black Pepper, Mild Cheddar Cheese, Corn, Garlic, Sour Cream, Onion, Kosher Salt, Taco Seasoning, Lime, Lemon Juice, Avocado, Flour Tortilla
Reviews
4.4
Based on 1843 reviews
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Juliana Sol · 02/21/24
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About Irvin Paredez
Chef Irvin Benitez Paredez was born in Tlaxcala, Mexico. He started cooking at age 15, when his mother requested his help in a kitchen that she ran in Puebla. There he learned basic techniques, and drew inspiration from shared recipes and cookbooks. After three years, Irvin travelled to the U.S. to train further in cooking. Instead of formal training, he worked in a restaurant in Queens, washing dishes and assisting in the kitchen. Then, Irvin went after his dream. He went to Le Cirque and requested to be a prep cook in the kitchen. After four years of hard work, Christophe Bellanca saw his passion and skill, and made him one of six sous chefs on the line. His biggest influences are Daniel Boulud, Marc Murphy, John Delucie, and Michael Psilakis, as they all gave him opportunities to grow and learn in their kitchens. His favorite cuisines to cook are Mexican, French, Italian, and Japanese, and his top priority as a chef at CookUnity is the customer’s happiness.
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