Chimichangas are Tex-Mex specialties which are packed with addictively spicy, umami flavor in every bite and are absolutely perfect for a hearty, comfort-filled meal. My vegetarian Chimichanga recipe uses a mix of delightfully spiced button mushrooms, bell peppers and broccoli with cheddar for a lovely meal you'll want to make again and again.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 8 · 8 Chimichangas
  • Category: Brunch, Snacks
  • Cuisine: American, Mexican, World

Ingredients

  • 3 tablespoons olive oil
  • ½ to ⅔ cup sliced onions (or 1 medium to large onion)
  • ½ teaspoon finely chopped garlic (or 4 to 5 small to medium garlic cloves)
  • 2 cups chopped white button mushrooms (- 500 grams)
  • 2 cups chopped broccoli florets
  • ½ to ⅔ cup sliced bell pepper (or 1 medium to large - red, yellow or green, optional)
  • ½ teaspoon garlic powder (- optional)
  • ½ teaspoon onion powder (- optional)
  • 1 teaspoon smoked paprika (or 1 teaspoon sweet paprika)
  • ½ teaspoon cayenne pepper (or 1 teaspoon red chilli powder)
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed black pepper
  • 1 teaspoon ground cumin ((cumin powder))
  • salt (as required)
  • 1 tablespoon red wine (or white wine - optional)
  • 8 tortillas (- corn or all-purpose flour or whole wheat)
  • ½ cup shredded cheddar cheese (or Monterey jack or Colby cheese, or as required)
  • 1 bowl Guacamole
  • 1 small bowl Sour cream
  • 1 bowl Tomato Salsa (salsa de verde or pico de gallo)

Method

Making Filling

  1. Heat olive oil in a thick bottomed or heavy pan or skillet.
  2. Add sliced onions and stirring often sauté them until light golden on medium-low to medium heat.
  3. Add finely chopped garlic and sauté for 4 to 5 seconds.
  4. Switch off the heat or lower it. Add all the onion powder, garlic powder, smoked paprika, cayenne pepper, ground cumin, black pepper and oregano. Mix very well.
  5. Add the chopped white button mushrooms and chopped broccoli florets. Return the pan to heat, mixing again.
  6. Add salt according to taste and mix well.
  7. Sauté the mushrooms and broccoli on a medium to medium-high heat. The mushrooms and broccoli will ooze out water.
  8. Sauté until all the water is evaporated and the mushroom and broccoli are tender and cooked.Tip: If the veggie mixture starts sticking to the pan, then lower the heat. Sprinkle some water and deglaze the pan.
  9. Lastly, add the red wine. Deglaze the pan and sauté for a minute or two. Remove pan from stove and set aside. Note: The stuffing should not have any liquids in it and must be dry. Any liquid or water in the filling would make the chimichangas soggy.

Rolling and Folding

  1. 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.
  2. Place a 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 needed.
  3. First tightly fold the sides of the tortilla. Keeping them secure and folded, turn over and roll vertically from the edges as tightly as possible.
  4. On the open side of the roll, brush with or spoon on some wheat flour paste. Tightly seal and close.
  5. Spread some of the paste on the outside as well, acting as a glue to keep the chimichanga rolls sealed while frying.

Frying Chimichanga

  1. Heat oil as needed in a frying pan. You can deep or shallow fry depending on your preference. Place the rolled chimichanga in medium hot oil. 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.
  2. When one side is golden and crisp, carefully lift each chimichanga with pasta tongs and fry the second side.
  3. Turn over again when the second side is golden. If needed you can flip once or twice for even frying.
  4. Place on kitchen paper towels to drain excess oil. Similarly fry the remaining chimichangas in batches.

Serving Suggestions

  1. Serve hot or warm, preferably topped with some guacamole, salsa or sour cream.
  2. You could also serve them with sides like guacamole (or sliced avocado), salsa, pico de gallo, hot sauce, fresh herbs and sour cream.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.