Veg chimichanga / easy Mexican recipe/ how to make chimichanga / homemade tortilla/

Prepare the tortilla by mixing 1-1/2 cup all purpose flour, 1 tsp salt, 1/2 tsp baking powder, and 1 tbs ghee/clarified butter. Gradually add warm water to form a dough. Roll out into tortillas.

For the salsa, chop 2 tomatoes, half an onion, 1 green chilli, and 4-5 garlic cloves. Mix with salt to taste, 1 tsp lemon juice, and fresh coriander.

Cook 1 cup rice in 2 tbs oil with 2 tbs taco seasoning and salt to taste, adding water as needed.

In a pan, heat 2 tbs oil and sauté 1/2 cup onion, 1 cup 3 color bell pepper, 1/2 cup boiled corn, and 1/2 cup spinach until soft. Add 1 cup black beans, 1 tbs red chilli powder, 1 tbs taco seasoning, salt to taste, and 1/2 tsp garlic powder. Stir in 1/2 cup cheese until melted.

Assemble the chimichanga by placing the stuffing on the tortilla, folding it, and sealing with a paste made from all-purpose flour and water. Fry until golden brown.

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