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
Grill the Vegetables
In a large skillet, heat olive oil over medium heat. Add sliced onion and cook until translucent, about 3 minutes. Add diced poblano and bell peppers, mushrooms, yellow squash, and cook for another 7-10 minutes until softened. Stir in the diced pineapple, cumin, salt, and black pepper; cook for an additional 2 minutes. Remove from heat and let cool.
- 2
Assemble the Chimichangas
Lay a tortilla flat on a clean surface, spoon a generous portion of the vegetable mixture onto the center, and fold the sides over the filling. Roll the tortilla from the bottom up, tucking in the sides as you go to create a tight wrap. Repeat with remaining tortillas.
- 3
- 4
Serve
Serve hot with a side of guacamole salad.
