Mexican Veggie Chimichanga

by bindiyashastri

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A Mexican cuisine inspired recipe, Mexican veggie chimichanga has tortillas filled with a beans(boiled rajmah), onion, red capsicum and green chilies mixture along with a spicy salsa sauce. The crispy chimichangas are served with a sour cream topping and garnished with olives, pepper and lettuce.

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Mexican Veggie Chimichanga recipe - How to make Mexican Veggie Chimichanga

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Preparation Time: 30 Cooking Time: 10 Total Time: 40 mins 2

Ingredients

for Chimichanga:
4 Flour Tortillas
2 cups rajma (kidney beans), soaked for 5-6 hours
1 cup grated cheddar cheese
2 tsp oil
For Salsa:
1 medium onion, cubed
1 green capsicum, cubed
2 tomatoes
1 cup tomato puree
1 green chilli
Handful of coriander (dhania)
salt, sugar and red capsicum to taste
For garnish:
cooked tomato puree with salt sugar and red capsicum as per your taste.
Sour Cream
1 cup shredded lettuce
1 cup chopped onions
chopped capsicum
sliced black olives

Method

For salsa

Chop all ingredients of salsa in a chopper. salsa should be coarse in texture so don’t make it into thin paste.

For chimichanga

Wash, add plenty of water to bean, add 1 pinch of soda bicarb.
Pressure cook till soft.
Cool cooker, wash with running water, and drain beans.
Crush beans into a coarse dough, add salt and pepper to taste.
Take each tortilla sheet and add one spoon of rajma mix and some cheddar cheese in the centre of the tortilla, then fold each side of the tortilla with water and all purpose flour to stick all ends of tortilla together.
Set a large frying pan with oil over medium-high heat. carefully lay each chimichanga seam side down on the bottom of the pan, and sear for about 30 seconds to 1 minute, or until crispy. using tongs, carefully turn over each of the chimichangas.
Repeat process until all sides have been seared and crispy.
Remove each chimichanga from the pan and place on serving plates.
Top with tomato pure, sour cream, salsa, lettuce, onions, bell pepper, black olives.