Crispy Southwest Tofu Chimichangas
with Cilantro-Lime Rice, Refried Black Beans & Lime Cabbage Slaw
- Wheat
- Soy
- Milk
Soft tortillas are filled with Southwest spice–seasoned and crumbled tofu plus our Mexican cheese blend, then fried to golden, crispy, melty perfection! They’re served with zesty cilantro-lime rice, creamy black beans, tangy lime cabbage slaw, and smoky red pepper crema. This is vegetarian comfort food at its finest!
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
16 ounce
Refried Black Beans
1 unit
Onion
½ cup
White Rice
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Tofu
(Contains: Soy)
1 unit
Lime
4 ounce
Coleslaw Mix
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
- In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to a low simmer. Cover and cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
- While rice cooks, wash and dry produce.
- Open and drain tofu; press out excess water with paper towels. Halve, peel, and finely dice onion. Finely chop cilantro. Zest and quarter lime. (For 4 servings, zest one lime and quarter both.)
- In a small bowl, crumble tofu into small pieces (similar to the texture of ground meat). Add Southwest Spice Blend and a pinch of salt and pepper. Toss until evenly coated.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot, add seasoned tofu and onion in an even layer; cook, undisturbed, until lightly browned on the bottom, 2-3 minutes.
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Stir in Tex-Mex paste and ⅓ cup water (½ cup for 4 servings). Cook until thickened, 1-2 minutes. Taste and season with salt and pepper. Turn off heat.
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Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
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Place tortillas on a clean work surface. Add tofu filling to each tortilla; sprinkle with Mexican cheese blend. Fold bottom side of each tortilla up over filling, then fold over left and right sides toward filling. Roll up tortillas tightly, starting with filled sides, to form burritos. Place, seam sides down, on a plate. TIP: Secure chimichanga seams with toothpicks if you have them!
- Wipe out pan used for tofu and heat a ⅓-inch layer of oil over medium-high heat. Once oil is hot, using tongs and working in batches if necessary, add chimichangas to pan, seam sides down, gently pressing for a few seconds to help ensure they stay rolled (no need to press if using toothpicks!). Fry, turning occasionally, until browned and crispy all over, 1-3 minutes.
- Remove chimichangas from pan, allowing excess oil to drip off; place on a paper-towel-lined plate (remove toothpicks if necessary).
- Heat a drizzle of oil in a medium pot over medium-high heat. Add beans and cook until warmed through, 1-2 minutes.
- Fluff rice with a fork; stir in cilantro and lime zest. Season with salt and pepper.
-
In a medium bowl, combine coleslaw mix, juice from half the lime, a drizzle of olive oil, salt, and pepper.
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Divide chimichangas, beans, rice, and slaw between plates. Drizzle chimichangas with red pepper crema. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, but some found it bland. Consider adding extra seasoning or acidity for more depth 🌶️.
- Ease of prep: Several noted it was time-consuming with many steps. Frying the wrapped chimichangas proved challenging for some.
- Suggestions: Try adding vegetables to the filling for texture. Consider using onion powder instead of diced onions for a smoother flavor.
- Portions: Generous servings; many found it too much for two people. Some suggest using more tortillas to create smaller chimichangas.
- Texture: Some felt the dish lacked variety in texture. Adding crunchy elements or varying the fillings could improve mouthfeel.
