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