How to Make Chimichangas | Easy and Simple Vegetarian Chimichangas

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar tang with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are often less expensive and gluten-free.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta can be a cost-effective alternative with a similar texture.

Heat 1 tablespoon of avocado oil in a non-stick pan over medium to low heat.

Add 1 medium chopped onion, 1 chopped jalapeno, and 1 cup of chopped bell peppers to the pan and cook for 3 to 4 minutes until softened.

Stir in 1/3 cup of corn kernels (fresh or frozen) and mix well.

Add 3 cloves of finely chopped garlic and cook for a few minutes, mixing to avoid burning the garlic.

Add 1 tablespoon of chili powder, 1/2 tablespoon of cumin, and 1 tablespoon of red chili powder to the pan, mixing until incorporated.

Stir in 1 15-ounce can of cooked and strained black beans, mixing to coat with the seasonings, and add salt and pepper to taste.

Turn off the stove and let the mixture cool for a few minutes before tasting and adjusting seasoning if necessary.

Transfer the cooled mixture to a mixing bowl and add 3 tablespoons of cream cheese, mixing until uniform.

Add 1 cup of cooked brown rice to the mixture and mix until fully incorporated.

Take a large burrito-sized flour tortilla and scoop in 3 tablespoons of the filling, then sprinkle with shredded cheese.

Fold the side closest to you over the filling, then fold in the two sides, and roll away from you to form a burrito shape.

Repeat the rolling process with the remaining tortillas and filling to make a total of six chimichangas.

In a medium pan, heat oil (avocado oil recommended) until hot enough for frying.

Place the chimichangas flap side down into the hot oil and pan fry until golden brown, flipping after about a minute to cook the other side.

Remove the chimichangas from the pan and let them rest on the side after frying all of them.

Plate the chimichangas and serve with sour cream, guacamole, and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens