Chimichangas, Mexican Veg Chimichangas

by Tarla Dalal

Chimichangas, deep fried burritos with a filling of refried beans, lettuce, cottage cheese accompanied with sour cream and guacamole.

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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.

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Chimichangas, Mexican Veg Chimichangas recipe - How to make Chimichangas, Mexican Veg Chimichangas

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Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 6Makes 6 servings
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Ingredients

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

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.

Accompaniments

Guacamole, Mexican Avocado Dip
Sour Cream Made with Curd

Nutrient values per serving

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