The Best Vegetarian Chimichanga Recipe You’ll Ever Taste

Vegetarian Chimichanga Recipe

If you’re a fan of Mexican cuisine and looking for a mouthwatering meatless option, your search ends here with our “Vegetarian Chimichanga Recipe.” In this blog post, we’ll guide you through creating the best chimichanga you’ve ever tasted – one that’s packed with flavor, crispy on the outside, and filled with a delicious mix of vegetables and beans. Get ready to indulge in a Tex-Mex delight right in your own kitchen!

Vegetarian Chimichanga Recipe Ingredients:

For this scrumptious Vegetarian Chimichanga Recipe, you will need:

For the Chimichanga Filling:

  • 1 tablespoon of vegetable oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced (a mix of colors)
  • 1 zucchini, diced
  • 1 cup of corn kernels (fresh, frozen, or canned)
  • 1 can (15 ounces) of black beans, drained and rinsed
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • Salt and black pepper to taste
  • 1 cup of shredded cheese (cheddar, Monterey Jack, or your choice)

For Assembling the Chimichangas:

  • 6 large flour tortillas
  • Cooking spray or vegetable oil for brushing
  • Salsa, guacamole, and sour cream for serving (optional)

Vegetarian Chimichanga Recipe
Vegetarian Chimichanga Recipe

Vegetarian Chimichanga Recipe Instructions:

1. Prepare the Chimichanga Filling:

  1. In a large skillet, heat the vegetable oil over medium-high heat. Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
  2. Add the diced bell pepper and zucchini to the skillet. Sauté for another 5 minutes until the vegetables begin to soften.
  3. Stir in the corn kernels, drained black beans, ground cumin, chili powder, salt, and black pepper. Cook for an additional 3-4 minutes until everything is well combined and heated through. Remove the skillet from heat.

2. Assemble the Chimichangas:

  1. Preheat your oven to 400°F (200°C).
  2. Lay out a flour tortilla and spoon a generous portion of the prepared filling onto the center of the tortilla. Sprinkle with shredded cheese.
  3. Fold in the sides of the tortilla and then roll it up tightly, similar to a burrito.
  4. Place the chimichanga seam-side down on a baking sheet lined with parchment paper.
  5. Repeat this process for the remaining tortillas and filling.

3. Bake the Chimichangas:

  1. Lightly brush the tops of the chimichangas with cooking spray or a small amount of vegetable oil. This will help them become crispy in the oven.
  2. Bake in the preheated oven for 15-20 minutes or until the chimichangas are golden brown and crispy.

4. Serve and Enjoy:

  1. Remove the chimichangas from the oven and let them cool for a minute or two.
  2. Serve your best-ever Vegetarian Chimichangas with salsa, guacamole, and sour cream if desired.

Recommended Vegetarian Recipe: Authentic Vegetarian Laksa Recipe for Homemade Asian Cuisine

Now you have a plate full of the best Vegetarian Chimichangas you’ll ever taste, ready to satisfy your Tex-Mex cravings. Whether you’re a vegetarian or simply looking for a scrumptious meatless meal, these chimichangas are sure to impress with their crispy exterior and flavorful filling. Enjoy your homemade Tex-Mex feast!

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