Gimme chimi. Get baked with these delicious vegan chimichangas.Ingredients—Filling:Avocado oil1/2 cup diced onion4 cloves garlic, chopped2 cups chopped butternut squash1 (4-ounce) can hatch green chiles1 can black beans1 cup salsa1/2 cup cooked brown rice1/2 cup cooked quinoa1 teaspoon cayenne1 teaspoon garlic powder2 tablespoons nutritional yeast1/4 cup vegan sour creamSalt and pepper to tasteTo assemble:Gluten-free tortillasSrirachaVegan sour creamCilantroSteps—Preheat oven to 350 degrees.In a saute pan, add 1 tablespoon avocado oil. Saute onion, garlic and butternut squash until squash is soft. Transfer mixture to a medium bowl and add remaining filling ingredients. Stir to combine. Spoon mixture into tortillas and roll, tucking in ends.Brush avocado oil on a a baking sheet and transfer rolled tortillas to sheet. Brush the tops of the tortillas with more avocado oil, and bake for 15 minutes. Flip and bake an additional 15 minutes.Let cool, then top with Sriracha, sour cream and cilantro before serving.For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade