Chimichanga De Vegetables Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Chop the zucchini, squash, bell peppers, and Spanish onions into small pieces.

2. 2

   Sauté the Vegetables

   In a large skillet, heat olive oil over medium heat. Add the chopped vegetables and sauté until they are tender, about 5-7 minutes. Season with salt and pepper to taste.

3. 3

   Assemble the Chimichangas

   On each flour tortilla, layer a portion of the sautéed vegetables, a few slices of avocado, and a sprinkle of queso fresco. Drizzle with salsa verde.

4. 4

   Wrap the Chimichangas

   Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to seal.

5. 5

   Fry the Chimichangas

   In the same skillet, add more olive oil if needed and heat over medium-high heat. Place the chimichangas seam side down in the skillet and fry until golden brown and crispy, about 3-4 minutes per side.

6. 6

   Serve

   Remove the chimichangas from the skillet and let them drain on paper towels. Serve hot with extra salsa verde and queso fresco on the side.