Vegetarian Chimichanga Recipe
Stuffed with grilled onions, poblano peppers, bell peppers, mushrooms, yellow squash, and pineapple served with guacamole salad.
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Ingredients
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Chimichanga Filling
Method
Preparation
- 1
Cook the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook for 2-3 minutes until translucent. Stir in the diced poblano pepper, bell pepper, mushrooms, and yellow squash. Cook for an additional 5-7 minutes until the vegetables are tender.
- 2
Add Pineapple
Stir in the diced pineapple, salt, and black pepper. Cook for another 2-3 minutes to heat through. Remove from heat and set aside.
- 3
Assemble the Chimichangas
Take one tortilla and place a generous amount of the vegetable filling in the center. Fold in the sides and roll up tightly. Repeat with remaining tortillas and filling.
- 4
Fry the Chimichangas
In a deep skillet or frying pan, heat oil for frying over medium-high heat. Fry each chimichanga until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
- 5
Serve
Serve hot with guacamole salad on the side.
