Mexican Style Vegetarian Chimichanga Recipe – Deep Fried Burrito
Introduction
Indulge in the crispy, flavorful world of Mexican cuisine with this delightful Vegetarian Chimichanga, a deep-fried burrito bursting with a medley of colorful vegetables and savory spices. Perfect for lunch or a casual dinner, these chimichangas are not only satisfying but also easy to make. Pair them with fresh salsa, creamy sour cream, or crispy homemade nachos for the ultimate dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) | 1, peeled and chopped small |
| Green bell pepper | 1, chopped small |
| Onion | 1, chopped |
| Green chili | 1, chopped |
| Roasted tomato pasta sauce | 2 tablespoons |
| Garlic | 4 cloves, chopped |
| Brown rice | 1/2 cup, cooked |
| Pickled jalapeños | 4, chopped |
| Red chili flakes | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Dry ginger powder | 1/2 teaspoon |
| Black pepper powder | 1 teaspoon |
| Salt | to taste |
| Whole wheat flour | 1 cup |
| Salt | 1/2 teaspoon |
| Baking powder | 1/2 teaspoon |
| Butter | 1 tablespoon |
Nutritional Information
(Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | Approx. 10g |
| Carbohydrates | Approx. 50g |
| Dietary Fiber | Approx. 6g |
| Fat | Approx. 12g |
Preparation Instructions
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Dough Preparation: In a large mixing bowl, combine the whole wheat flour, salt, and baking powder. Gradually knead the mixture by adding the butter and a little water at a time, until the dough forms a smooth and elastic consistency. This process should take about 5 minutes; a well-kneaded dough results in fluffy chimichangas.
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Filling Preparation: In a saucepan, heat some oil over medium heat. Add the chopped carrots and sauté until softened. Next, introduce the onions, bell peppers, and garlic, cooking for approximately 10 minutes until everything is roasted. If needed, sprinkle a little water and cover to steam for an additional 2 minutes.
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Combine Ingredients: Stir in the roasted tomato pasta sauce, cooked brown rice, and seasonings (red chili flakes, red chili powder, dry ginger powder, black pepper). Mix well, ensuring the rice and vegetables are evenly coated. Adjust the salt to your taste, then fold in the chopped pickled jalapeños. Remove from heat and allow the filling to cool.
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Forming the Chimichangas: Preheat your oven to 180°C (350°F). Divide the dough into 8 equal portions, rolling each into a ball. On a floured surface, flatten each ball with your palm and then roll it out into a thin circle, about 6 inches in diameter. Tossing the dough in flour while rolling helps prevent stickiness.
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Assemble and Cook: Place a generous spoonful of the filling in the center of each rolled-out dough. Fold the sides over the filling to create a burrito packet. Deep fry each chimichanga in hot oil until golden brown and crispy.
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Serving Suggestions: Serve your Mexican Style Vegetarian Chimichangas hot, accompanied by fresh Mexican salsa, dollops of sour cream, or your favorite homemade nachos for a vibrant meal.
Conclusion
These Mexican Style Vegetarian Chimichangas are not just a treat for the taste buds but also a colorful addition to your table. Whether you’re entertaining guests or enjoying a cozy meal at home, this recipe is sure to impress and satisfy everyone at the table. Enjoy the delightful crunch and bursting flavors in every bite!
