If you like burritos, then you’re sure to love their fried counterparts, which are known as Chimichangas. These Tex-Mex specialties are packed with addictively spicy, umami flavor in every bite and are absolutely perfect for a hearty, comfort-filled meal. Make these delish rolls of healthy goodness with my easy vegetarian chimichanga recipe.
What is a Chimichanga?
Chimichangas are a Tex-Mex dish that is renowned throughout the Southern United States. These little pockets of deliciousness are essentially deep fried burritos, and can be filled with any number of ingredients including beans, cheese, rice, meat and vegetables.
My vegetarian chimichanga recipe uses a mix of delightfully spiced button mushrooms, bell peppers and broccoli with cheddar for an unforgettable meal you’ll want to make again and again.
For the full experience, serve with Homemade Guacamole, Salsa or pico de gallo and a dollop of sour cream.
About This Recipe
When I am craving Mexican food, I usually make Burrito, Quesadilla or my personal favorite: Chimichangas. These simple dishes can be made using a variety of veggies, making them an excellent way to use up any produce that is languishing in the crisper drawer.
I usually make chimichanga recipe with some mixture of button mushroom, bell peppers, broccoli, cabbage, unripe jackfruit and beans.
In this recipe I share an easy vegetarian version made with button mushrooms and broccoli, but you can easily trade out any elements you don’t like for others that you do. For example, sometimes I’ll just use mushrooms and bell pepper and skip broccoli.
They are easily adaptable to whatever style tortilla you have on hand. Feel free to use either wheat or corn tortillas. Here I used homemade whole wheat tortillas, but I have also used store bought tortillas, as well as Roti in a pinch.
I also love the depth of flavor that can be coaxed from these veggies when they are sautéed with smoked paprika. If smoky flavors are not to your liking, feel free to substitute sweet paprika or hot paprika instead.
Since these chimichanga recipe take less than an hour to make, they’re a perfect weeknight meal. So let’s get to cooking, shall we?
How to Make Chimichanga
Make Filling
1. Heat 3 tablespoons olive oil in a pan. Add ½ to ⅔ cup sliced onions.
2. Sauté onions till light golden on a medium-low to medium heat. Stir often when sautéing onions.
3. Add ½ teaspoon finely chopped garlic. Mix and sauté for 4 to 5 seconds.
4. Turn off the heat or lower the heat. Add all the below listed ground spices and oregano:
- ½ teaspoon garlic powder – optional
- ½ teaspoon onion powder – optional
- 1 teaspoon smoked paprika or 1 teaspoon sweet paprika
- 1 teaspoon red chilli powder or ½ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- ½ teaspoon crushed black pepper
- 1 teaspoon ground cumin
Feel free to adjust the red chilli powder/cayenne pepper, paprika and black pepper according to your taste preferences.
5. Mix very well.
6. Add 2 cups chopped white button mushrooms (500 grams), 2 cups chopped broccoli florets and ½ to ⅔ cup sliced bell peppers. Return the pan to heat, mixing again.
TIP: You could use any colored bell pepper. Here I have used green bell pepper or capsicum.
7. Add salt according to taste and mix well.
8. Sauté the mushrooms and broccoli on a medium to medium-high heat. The mushrooms and broccoli will ooze out water.
9. Sauté until all the water is evaporated and the mushroom and broccoli are tender and cooked.
TIP: If the mixture starts sticking to the pan, then lower the heat. Sprinkle some water and deglaze the pan.
10. Lastly add 1 teaspoon red wine. You can also use white wine. If you do not have any of the either, then skip adding.
11. Deglaze the pan and sauté for a minute or two. Remove pan from stove and set aside.
NOTE: Make sure that the filling is dry and does not have any liquids or water. Even a slight amount of water in the filling will result in the chimichangas become soggy.
How to Roll and Fold a Chimichanga
12. 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.
13. Place the 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 required.
14. First tightly fold the sides of the tortilla.
15. Keeping them secure and folded, turn over and roll vertically from the edges as tightly as possible. This is how the roll should look.
16. On the open side of the roll, brush with or spoon on some wheat flour paste.
17. 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.
How to Fry
18. Take oil as needed in a frying pan or skillet. Heat the oil on medium heat. You can deep or shallow fry depending on your preference. I have shallow fried them.
Place the rolled chimichanga in medium hot oil. Fry 3 to 4 chimichangas depending on the size of the skillet or pan. 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.
19. When one side is golden and crisp, carefully lift each chimichanga with pasta tongs and fry the second side.
20. Turn over again when the second side is golden. If needed you can flip once or twice for even frying. They should look crisp and golden. Take care not to burn them.
21. Place on kitchen paper towels to drain excess oil. Fry the remaining chimichangas in batches.
What to serve with Chimichangas
Serve chimichangas hot or warm, preferably topped with some guacamole, salsa or sour cream.
For extra spiciness, add sliced fresh chilies or jalapeños to the top. You can also garnish with herbs like cilantro or parsley, depending on what you have on hand.
Squeeze some lemon or lime juice on top while eating for an added dose of acid; alternately, use a vinegar based hot sauce to achieve a similar effect.
They pair greatly with vegetarian Mexican sides like pico de gallo, Guacamole, Salsa, and sour cream.
TIP: To make an instant version of sour cream, mix ½ teaspoon of lemon juice (or as needed) with ¼ cup of light cream or whipping cream. Set aside for 5 to 10 minutes for the cream to thicken and then serve it as a side with the chimichangas.
