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.
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.
This was so delicious! I like that it could be frozen if I can’t get to it this week, but I was so excited to have a vegetarian chimichanga that I had to eat it first
Jessica · 11/30/23
Donna · 11/14/23
Fresh flavorful ingredients. Tasted amazing, especially with the sauce.
Erica · 11/09/23
This is the largest chimichanga I have ever eaten. The sauces were a perfect match.
Sarah A · 10/31/23
Large chimichanga! No salsa was in tray; but you can keep the spinich on the bottom, I was so full from the chimichanga I couldn't of eaten in anyway. The Avocado Crema sauce was so good, is it sold by itself, because I want some!
Sarah A · 10/17/23
this was sooo good
Lanette · 09/29/23
Tasted great, right portion, transportable.
Nancy · 09/20/23
Tasted delicious and filling, will be an easy re-order
Michael · 09/12/23
Avocado, Beta Carotene, Black Beans, Black Pepper, Calcium Chloride, Canola Oil, Carrageenan, Citric Acid, Corn, Cream, Cultured Pasteurized Grade A Milk, Dicalcium Phosphate, Dough Conditioner, Enriched Flour, Enzymes, Flour Tortillas, Folic Acid, Garlic, Kosher Salt, Lime Juice, Locust Bean Gum, Malted Barley Flour, Microcrystalline Cellulos, Mild Cheddar, Mixed Greens, Niacin, Nonfat Milk, Olive Oil, Onions, Plum Tomatoes, Red Wine Vinegar, Reduced Iron Thiamine Mononitrate, Riboflavin, Roasted Red Peppers, Salt, Sodium Acid Pyrophosphate, Sodium Metabisulfite, Sodium Phosphate, Sour Cream, Soybean Oil, Sugar, Taco Seasoning Mix, Water, Wheat Flour
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Signature meals by Irvin, prepared in small batches and available to order directly to your door.