How to make Chimichangas| Easy And Simple Vegetarian Chimichangas | Mexican Cuisine by Kitchenz & Me

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas provide more fiber, while corn tortillas are often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor, while processed cheese can be more budget-friendly.

Wash 1 cup black beans thoroughly under water, scrubbing them to remove any dirt.

Soak the washed beans in 2-3 cups of water overnight.

Transfer the soaked beans to a pressure cooker and add ½ tablespoon salt, mixing well.

Close the pressure cooker lid and cook on medium to low flame for 3 whistles.

Check if the beans are cooked well after 3 whistles.

In a pan, heat 2 tablespoons of oil.

Add frozen corn and capsicum to the hot oil and sauté for 2-3 minutes.

Transfer the sautéed mixture to a bowl.

In the bowl, add 2 tablespoons of the cooked black beans, 1 tablespoon of capsicum, 2 tablespoons of salsa, and 1 tablespoon of guacamole, mixing everything together.

Sprinkle some cheese and spring onions into the mixture and fold it together.

Take a tortilla and place a generous amount of the filling in the center.

Fold the tortilla tightly around the filling, using a slurry made from wheat flour to seal the edges.

Repeat the folding process to make a total of three rolls.

Heat oil in a pan for frying.

Once the oil is hot, carefully add the rolls to the pan, frying them until golden brown on all sides, flipping them occasionally.

Once golden and crispy, remove the rolls from the pan and place them on a serving plate.

Serve the chimichangas hot with sour cream and guacamole.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens