Chimichangas from The Gracias Madre Cookbook: Bright, Plant-Based Recipes from Our Mexi-Cali Kitchen (page 113) by Alan Sanchez

  • avocados
  • red bell peppers
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute rice bran oil or neutral oil of your choice for canola oil, and can use the cooked black beans on page 221. Allow cashews to soak for 4 hours, or overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cashew crema; Salsa roja

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rice bran oil or neutral oil of your choice for canola oil, and can use the cooked black beans on page 221. Allow cashews to soak for 4 hours, or overnight.

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