Filled with roasted vegetables topped with ranchera sauce, melted cheese and the works

Preheat the oven to 400°F (200°C). In a bowl, combine zucchini, bell pepper, red onion, corn, olive oil, cumin, salt, and black pepper. Toss until the vegetables are well coated. Spread the mixture on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

Roast the Vegetables

Once the vegetables are roasted, remove them from the oven and let cool slightly. In a tortilla, place a generous amount of the roasted vegetable mixture and a sprinkle of shredded cheese. Fold the sides of the tortilla over the filling and then roll it up tightly. Repeat with the remaining tortillas.

Prepare the Chimichangas

In a large skillet, heat about 1 inch of oil over medium-high heat. Once hot, carefully add the chimichangas seam side down. Fry for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Fry the Chimichangas

To serve, place the chimichangas on a plate, top with warm ranchera sauce, and sprinkle with additional shredded cheese as desired.

chimichanga

Recipe information

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