Baked Vegetable Chimichanga

Recipe: Baked Vegetable Chimichanga

Baked Vegetable Chimichanga is deliciously healthier version, filling and quite easy to make. Generally, chimichanga is deep fried. It is a fried burrito. To make it a bit healthier I bake them, don’t add rice and add little cheese. That reduces the amount of carbs. Also I tend to fold them a bit like envelopes. That way you get more filling. Follow the recipe and bake the chimichanga, shallow fry or deep fry.

Memories

We were introduced to Chimichangas by hubby’s cousin Nerali. We were invited to their place for dinner and she made chimichanga for us. She deep fried them and we thoroughly enjoyed the meal. After that made them often at home for the kids. Back then there were no Mexican restaurants in Mombasa.

Then in 1997 we took the kids to Disney World, Florida. Hubby friend Sharon, was posted in Mombasa as part of the US Consulate team. They actually became friends as hubby would visit her home daily to check on her bed ridden mum. After she retired, she went to live in Long Key but kept in touch with us. In fact she was the one who introduced my family to brownies. She would bake and send them for the kids. She also was the reason we were able to visit an American Aircraft Carrier when it had docked at Mombasa. Sharon drove to Orlando and we went for a Mexican meal. As we were 9 of us, we all ordered different dishes. One of them was chimichanga. Lucky for my friend and me, it was totally vegetarian. Some of the other dishes like burritos, tacos were meat based. Overall, it was our first introduction to Tex Mex cuisine.

This Sunday our host is Karen who blogs at Karen’s Kitchen Stories. She requested the following ” Make a recipe using tortillas, either flour or corn, or make your own tortillas”. I am using ready made flour tortillas for my recipe to share with the group.

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Ingredients Required For Baked Vegetable Chimichanga

Tortilla

Use homemade or ready made tortilla. Generally, chimichanga are made from corn tortilla. However, when I bake them, they become a bit too hard for our liking. Therefore, I prefer using flour tortilla. I like to use the big ones, 7-8 inches in diameter. It becomes easier to add more filling and fold them properly.

Mushrooms

I have used normal white mushrooms. Wipe them with a damp cloth. And then slice or chop them. I took about 150g which is approximately 2 cups sliced or chopped.

Beans

Cooked red or black beans. I prefer using black beans. I used up the whole can of beans which is 540ml. It is approximately 2 cups of cooked beans.

Sweet Corn

Use canned, frozen or fresh. I have used about 65g of frozen corn. That is about ½ cup.

Bell Pepper

Any colour of your choice. I have used about 55g. Which is about ¼ of a bell pepper, depending on the size. Dice the bell pepper.

Onion

Use any onion of your choice, white, red or yellow. I have used about 65g which is about ½ cup diced.

Salsa Roja

Homemade or ready made. I have used ready made medium salsa. We will add some to the filling and also serve on the side.

Jalapeño

One jalapeño, sliced. Can add pickled ones if you like. I used  fresh one.

Garlic

We need about 1 tbsp finely chopped garlic,

Salt

Add according to your taste. Be careful as the salsa will have a bit of salt. Sometimes the canned beans too have a bit of salt.

Red Chilli Powder

I add some for extra flavour. If you are using hot salsa then omit it,

Paprika

For flavour.

Cumin Powder

For that earthy flavour.

Dried Oregano

Add some for flavour. If you can get some Mexican oregano, use that. It adds a totally different flavour.

Coriander Powder

For that grassy flavour, we will add some to the filling.

Fresh Cilantro | Coriander

To add some to the filling. Wash and chop some fresh cilantro or coriander. Add the stems if they are tender as they are very flavourful. We will need about 2-3 tbsp.

Spring Onion

I like adding spring onion whenever possible. Chop 1-2 stalks and leave the white and green parts separate. I will add the white part to the filling and use the green for garnishing.

Salad

Make some salad of your choice to serve on the side. I made a salad with some lettuce, tomatoes and avocado.

Sour Cream

To serve the chimichanga with. For vegans, omit the sour cream.

Oil

We will be using some oil to brush the chimichangas before baking. Also need a little to prepare the filling. Can use any oil. I have used olive oil.

Cheese

Any of your choice. I like to use TexMex shredded cheese as it has cheddar, mozzarella and Monterey Jack.

BAKED VEGETABLE CHIMICHANGA

mayurisjikoni

Baked Vegetable Chimichanga is deliciously healthier version, filling and quite easy to make. Generally, chimichanga is deep fried.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course, Main Meal

Cuisine TexMex

Servings 6

Ingredients

  

• 6 big tortilla about 7-8 inches in diamete

FOR THE FILLING

• 2 tbsp olive oil
• 2 cups mushrooms, sliced or chopped about 150g
• 2 cups beans cooked 1 can
• ½ cup sweet corn 65g
• ½ cup bell pepper, diced 55g
• ½ cup onion, finely chopped 65g
• 1 tbsp garlic minced or finely chopped
• 1 cup salsa roja
• 1 jalapeño sliced
• 1 tsp salt
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp dried oregano or Mexican oregano
• 1 tsp coriander powder
• 1 tsp paprika powder
• 2 tbsp fresh cilantro / coriander chopped
• 2 tbsp white part of spring onion sliced

OTHER INGREDIENTS

• some salad of your choice to serve on the side
• 1 cup sour cream
• 1 cup salsa roja
• 2 tbsp green part of spring onion sliced
• some oil for brushing
• 1 cup cheese shredded

Instructions

 

PREPARE THE VEG FILLING

• Heat 2 tbsp olive oil in a wide pan over medium heat.
• When it becomes hot, add the chopped onion. Stir fry the onion till it becomes a bit soft.
• Add the garlic and stir fry for 1 minute.
• Add the bell pepper. Stir fry for 1-2 minutes.
• Add the jalapeño. Stir fry for 1 minute.
• Add the mushrooms. Add ½ tsp salt. Mix well.
• Allow the mushrooms to wilt a bit.
• Add the corn and beans. Mix well. Let them become a bit hot.
• Add the remaining ½ tsp salt and mix well.
• Now add all the dry spices and oregano. Add red chilli, paprika, cumin, coriander powders. Also add the oregano.
• Mix well. Stir fry the mixture for 1-2 minutes.
• Add 1 cup of thick salsa roja. Mix well.
• Allow the mixture to become hot.
• Add the chopped white part of the spring onion and the cilantro, Mix well.
• The filling is ready. Allow it to cool down a bit.

BAKE THE CHIMICHANGA

• Preheat the oven to 200℃.
• In the meantime prepare the chimichangas.
• Take one tortilla. You may need to warm the tortilla if they are not absolutely fresh.
• Warm them on a skillet for 30 seconds to a minute.
• Add about 1-2 tbsp of cheese in the middle of the tortilla.
• Add the filling on top, about ¼ cup.
• Fold up the sides left and right over the filling.
• Then fold the top and bottom part of the tortilla. This will result in an envelope shaped chimichanga.
• Brush the top with some oil.
• Place the seal side down in a baking tray.
• Brush some oil on the top of the chimichanga.
• Repeat the above steps till you have prepared 6 chimichangas.
• Bake them in the oven for 15-20 minutes or until they are golden brown in colour.

TO SERVE

• Place the hot baked chimichanga on a serving plate.
• Add some salad on the side.
• Top the chimichanga with some sour cream or serve it on the side.
• Serve some salsa roja on the side.
• Sprinkle the green spring onion on top.
• Enjoy.

Keyword baked chimichanga, baked vegetarian chimichanga, veg chimichanga, vegetarian chimichanga

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