Vegetable Chimichanga Recipe
Crispy, golden-brown chimichangas stuffed with a savory blend of seasoned vegetables and wrapped in a warm tortilla.
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Ingredients
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Chimichanga Filling
Method
Chimichanga Preparation
- 1
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.
- 2
Add zucchini, red bell pepper, corn, and black beans to the skillet. Sprinkle with cumin, chili powder, and salt. Cook for about 5-7 minutes until the vegetables are tender. Remove from heat and let cool slightly.
- 3
Assemble the Chimichangas
In a large tortilla, spoon a generous amount of the vegetable filling in the center. Fold the sides of the tortilla in and then roll it up tightly from the bottom. Repeat with remaining tortillas and filling.
- 4
Fry the Chimichangas
In a deep frying pan, heat oil over medium-high heat. Carefully place the chimichangas seam side down in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 5
Serve
Serve hot with your favorite toppings such as salsa, guacamole, or sour cream.
