Chimichanga Recipe (Vegetarian)
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
8 Chimichangas
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Calories
145 kcal
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Cuisine
American, Mexican, International
Chimichanga Recipe (Vegetarian)
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Chimichangas are Tex-Mex specialties which are packed with addictively spicy, umami flavor in every bite and are absolutely perfect for a hearty, comfort-filled meal. My vegetarian Chimichanga recipe uses a mix of delightfully spiced button mushrooms, bell peppers and broccoli with cheddar for a lovely meal you'll want to make again and again.
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Ingredients
For Filling
- 3 tablespoons olive oil
- ½ to ⅔ cup sliced onions or 1 medium to large onion
- ½ teaspoon finely chopped garlic or 4 to 5 small to medium garlic cloves
- 2 cups chopped white button mushrooms - 500 grams
- 2 cups chopped broccoli florets
- ½ to ⅔ cup sliced bell pepper or 1 medium to large - red, yellow or green, optional
- ½ teaspoon garlic powder - optional
- ½ teaspoon onion powder - optional
- 1 teaspoon smoked paprika or 1 teaspoon sweet paprika
- ½ teaspoon cayenne pepper or 1 teaspoon red chilli powder
- 1 teaspoon dried oregano
- ½ teaspoon crushed black pepper
- 1 teaspoon ground cumin (cumin powder)
- salt as required
- 1 tablespoon red wine or white wine - optional
Other Ingredients
- 8 tortillas - corn or all-purpose flour or whole wheat
- ½ cup shredded cheddar cheese or Monterey jack or Colby cheese, or as required
To serve with
- 1 bowl guacamole
- 1 small bowl sour cream
- 1 bowl tomato salsa salsa de verde or pico de gallo
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Instructions
Making Filling
- Heat olive oil in a thick bottomed or heavy pan or skillet.
- Add sliced onions and stirring often sauté them until light golden on medium-low to medium heat.
- Add finely chopped garlic and sauté for 4 to 5 seconds.
- Switch off the heat or lower it. Add all the onion powder, garlic powder, smoked paprika, cayenne pepper, ground cumin, black pepper and oregano. Mix very well.
- Add the chopped white button mushrooms and chopped broccoli florets. Return the pan to heat, mixing again.
- Add salt according to taste and mix well.
- Sauté the mushrooms and broccoli on a medium to medium-high heat. The mushrooms and broccoli will ooze out water.
- Sauté until all the water is evaporated and the mushroom and broccoli are tender and cooked.Tip: If the veggie mixture starts sticking to the pan, then lower the heat. Sprinkle some water and deglaze the pan.
- Lastly, add the red wine. Deglaze the pan and sauté for a minute or two. Remove pan from stove and set aside. Note: The stuffing should not have any liquids in it and must be dry. Any liquid or water in the filling would make the chimichangas soggy.
Rolling and Folding
- Make a paste of 2 tablespoons whole wheat flour and 3 tablespoons water in a small bowl. Note: You can substitute all purpose flour or gluten-free flour if needed.
- Place a tortilla on a sturdy work surface. On one side of the tortilla, layer 2 to 3 tablespoons of the filling (or more, depending on the size of the tortilla). Add 2 tablespoons of grated cheddar cheese or as needed.
- First tightly fold the sides of the tortilla. Keeping them secure and folded, turn over and roll vertically from the edges as tightly as possible.
- On the open side of the roll, brush with or spoon on some wheat flour paste. Tightly seal and close.
- Spread some of the paste on the outside as well, acting as a glue to keep the chimichanga rolls sealed while frying.
Frying Chimichanga
- Heat oil as needed in a frying pan. You can deep or shallow fry depending on your preference. Place the rolled chimichanga in medium hot oil. Fry on medium heat. Note: The chimichanga should cause the oil to immediately start to bubble. If it doesn't, the oil isn't hot enough yet and you'll end up with a soggy result.
- When one side is golden and crisp, carefully lift each chimichanga with pasta tongs and fry the second side.
- Turn over again when the second side is golden. If needed you can flip once or twice for even frying.
- Place on kitchen paper towels to drain excess oil. Similarly fry the remaining chimichangas in batches.
Serving Suggestions
- Serve hot or warm, preferably topped with some guacamole, salsa or sour cream.
- You could also serve them with sides like guacamole (or sliced avocado), salsa, pico de gallo, hot sauce, fresh herbs and sour cream.
Notes
- Frying: Make sure the oil is hot while you fry. If you fry anything in cold oil it will become soggy and loaded with oil. The tortilla and oil should begin bubbling vigorously as soon as you add it to the oil; if it doesn't remove the chimichanga and allow the oil to continue to heat up. Fry on medium heat.
- Rolling and Folding: Seal your chimichangas well. Don't skimp on the flour paste. Apply both on the inside seam, as well as over the outside. Also, be sure to roll your chimichangas tightly for the best results.
- Spices: Adjust the ground spices, especially pungent ones like red chilli powder, paprika and black pepper according to your taste preferences.
- Veggies and Mushrooms: Include the veggies you like in the filling. While mushrooms do give a nice meaty texture, feel free to omit them. Vegetables like cabbage, bell peppers, zucchini, carrots, broccoli, spinach, kale and green beans are some good options.
- More options for the fillings: Instead of a vegetable or a mushroom stuffing, you can choose to add a bean stuffing like refried beans and Mexican rice or only cheese. Use Monterey jack, Colby or Cheddar cheese.
- Baking: To bake chimichangas first place them on a baking tray keeping some space between each. Brush each chimichanga lightly with oil. Bake in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for about 15 to 20 minutes or more until the crust is crispy and golden. If needed turn over each chimichanga halfway through baking. You can also opt to air-fry them instead of baking.
- To make ahead: Only the filling can be refrigerated for up two to three days. Burritos can be assembled and refrigerated for up to a day before frying, or frozen for up to 1 month. Defrost before frying.
Nutrition Information
Show Details
Calories
145kcal
(7%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
7mg
(2%)
Sodium
406mg
(17%)
Potassium
260mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
689IU
(14%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
34mg
(38%)
Vitamin D
1µg
Vitamin E
1mg
Vitamin K
27µg
Calcium
106mg
(11%)
Vitamin B9 (Folate)
64µg
Iron
2mg
(11%)
Magnesium
20mg
Phosphorus
139mg
Zinc
1mg
Nutrition Facts
Serving: 8Chimichangas
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 406mg | 17% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 689IU | 14% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 34mg | 38% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 27µg | |
| Calcium | 106mg | 11% |
| Vitamin B9 (Folate) | 64µg | |
| Iron | 2mg | 11% |
| Magnesium | 20mg | 5% |
| Phosphorus | 139mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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