Mexican Style Vegetarian Chimichanga Recipe-Deep Fried Burrito
A vegetarian Mexican recipe with carrot (gajjar) - peeled and chopped small, green bell peppers - chopped small, onion - chopped. Ready in 45 min, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
18 steps- 1
To begin making the Mexican Style Vegetarian Chimichanga Recipe, combine flour, salt and baking powder together in a large mixing bowl
red chilli powder(1 teaspoon)dry ginger powder(1/2 teaspoon)black pepper powder(1 teaspoon)salt - to tastewhole wheat flour(1 cup)salt(1/2 teaspoon)baking powder(1/2 teaspoon) - 2
Gradually knead the dough adding the butter and a little water at a time until the dough comes together and becomes smooth and elastic
butter(1 tablespoon) - 3
Knead well for about 5 minutes, this will make the dough fluffy and soft when cooked on the skillet
brown rice - cooked(1/2 cup) - 4
Divide the dough into 8 portions and shape them into balls
- 5
Keep it aside
- 6
To make the filling, heat a sauce pan with oil, add the carrots and sauté till they are soft
carrot (gajjar) - peeled and chopped small(1)tablespoons roasted tomato pasta sauce(2) - 7
Add in the onions, bell peppers, garlic and saute till they are well roasted for about 10 minutes
green bell peppers - chopped small(1)onion - chopped(1)tablespoons roasted tomato pasta sauce(2)cloves garlic - chopped(4)black pepper powder(1 teaspoon) - 8
You can sprinkle some water and cover it with the lid and cook for 2 more minutes
- 9
Add the seasonings, sauce and rice and toss it well till the seasonings is coated properly
tablespoons roasted tomato pasta sauce(2)brown rice - cooked(1/2 cup) - 10
Check for salt and adjust according to your palate
salt - to tastesalt(1/2 teaspoon) - 11
You can add the jalapenos at this stage and mix
pickled jalapenos - chopped(4) - 12
Switch off the heat and allow it to cool down
- 13
Pre-heat the oven to 180 degree Celsius and we will start to make the burritos
- 14
Flatten dough balls with the palm of your hand
- 15
Take a portion of the dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter
whole wheat flour(1 cup) - 16
As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out
whole wheat flour(1 cup) - 17
Place the filling in the center and fold the tortilla on either side and cover it to form a small wrapped Burrito Packet
carrot (gajjar) - peeled and chopped small(1)green bell peppers - chopped small(1) - 18
Serve the Mexican Style Vegetarian Chimichanga Recipe can be serve along with Mexican salsa, sour cream, Homemade Nachos Recipe
Rate this recipe
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Mexican Style Vegetarian Chimichanga Recipe-Deep Fried Burrito
A vegetarian Mexican recipe with carrot (gajjar) - peeled and chopped small, green bell peppers - chopped small, onion - chopped. Ready in 45 min, serves 4.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
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Directions
18 steps- 1
To begin making the Mexican Style Vegetarian Chimichanga Recipe, combine flour, salt and baking powder together in a large mixing bowl
red chilli powder(1 teaspoon)dry ginger powder(1/2 teaspoon)black pepper powder(1 teaspoon)salt - to tastewhole wheat flour(1 cup)salt(1/2 teaspoon)baking powder(1/2 teaspoon) - 2
Gradually knead the dough adding the butter and a little water at a time until the dough comes together and becomes smooth and elastic
butter(1 tablespoon) - 3
Knead well for about 5 minutes, this will make the dough fluffy and soft when cooked on the skillet
brown rice - cooked(1/2 cup) - 4
Divide the dough into 8 portions and shape them into balls
- 5
Keep it aside
- 6
To make the filling, heat a sauce pan with oil, add the carrots and sauté till they are soft
carrot (gajjar) - peeled and chopped small(1)tablespoons roasted tomato pasta sauce(2) - 7
Add in the onions, bell peppers, garlic and saute till they are well roasted for about 10 minutes
green bell peppers - chopped small(1)onion - chopped(1)tablespoons roasted tomato pasta sauce(2)cloves garlic - chopped(4)black pepper powder(1 teaspoon) - 8
You can sprinkle some water and cover it with the lid and cook for 2 more minutes
- 9
Add the seasonings, sauce and rice and toss it well till the seasonings is coated properly
tablespoons roasted tomato pasta sauce(2)brown rice - cooked(1/2 cup) - 10
Check for salt and adjust according to your palate
salt - to tastesalt(1/2 teaspoon) - 11
You can add the jalapenos at this stage and mix
pickled jalapenos - chopped(4) - 12
Switch off the heat and allow it to cool down
- 13
Pre-heat the oven to 180 degree Celsius and we will start to make the burritos
- 14
Flatten dough balls with the palm of your hand
- 15
Take a portion of the dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter
whole wheat flour(1 cup) - 16
As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out
whole wheat flour(1 cup) - 17
Place the filling in the center and fold the tortilla on either side and cover it to form a small wrapped Burrito Packet
carrot (gajjar) - peeled and chopped small(1)green bell peppers - chopped small(1) - 18
Serve the Mexican Style Vegetarian Chimichanga Recipe can be serve along with Mexican salsa, sour cream, Homemade Nachos Recipe
Rate this recipe
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