1 ea 8’ in. Flour Tortilla 3 tbsp Black Beans 2 tbsp Pico de Gallo 1 tbsp Guacamole 1/3 cup So Delicious Dairy Free Cheddar Shreds 1 ea 8’ in. Bamboo Skewer 1 ½ tbsp DairyFree Sour Cream 1 ½ tsp Fresh Cilantro
Pre-heat a deep fryer to 350 degrees.
Spread Guacamole on an 8’ in. flour tortilla. Top with black beans, pico de gallo and dairy free cheddar shreds; Roll in to a burrito and weave a bamboo skewer through the open end to seal shut.
Deep fry the burrito for 3 minutes or until the exterior is golden brown and crispy.
Cut the Chimichanga in half on a bias before drizzling with dairy free sour cream and garnishing with pico de gallo and fresh chopped cilantro.