Chimichangas, Mexican Veg Chimichangas
by Tarla Dalal
What samosa is to Indians, chimichanga is to Mexican . A popular dish is southwestern American cuisine, Chimichanga is basically deep-fried burritos with a filling of refried beans, topped with sour cream, tomatoes and guacamole.
You might need to make a trip to a specialty store to pick up some of these ingredients, but it is definitely worth the effort, because once you have all of it, the chimichangas can be prepared easily and enjoyed comfortably at home.
Chimichangas, Mexican Veg Chimichangas recipe - How to make Chimichangas, Mexican Veg Chimichangas
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
6 flour tortillas (225 mm.(9") diameter)
1 cup refried beans
oil for deep-frying
For The Topping
6 tsp guacamole
6 tsp sour cream
12 tsp chopped tomatoes
- Method
- Heat the refried beans and spoon about 2 tbsp onto the centre of each tortilla.
- Fold in the sides to make a parcel, making sure that all the filling is enclosed.
- Repeat for the remaining tortillas and beans to make more chimichangas.
- Heat oil in a large frying pan and when hot, put the chimichangas, folded side down first. Cook on both sides until crisp. Drain on absorbent paper.
How to proceed
- How to proceed
- Spoon 1 tsp guacamole over the top of each chimichanga, 1 tsp sour cream over it. Sprinkle 2 tsp tomatoes on top.
- Repeat step 1 to top more chimichangas with guacamole, sour cream and tomatoes.
- Serve immediately.
| Energy | 206 cal |
| Protein | 5.5 g |
| Carbohydrates | 22.5 g |
| Fiber | 1 g |
| Fat | 10.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 170.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 4.8 mg |
| Folic Acid | 6.9 mcg |
| Calcium | 68.3 mg |
| Iron | 1.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 14.3 mg |
| Potassium | 72.3 mg |
| Zinc | 0.8 mg |
This dish is as tantalizing as its name! A definite kid's favourite! Try it.