Am I the only person who thinks the word “Chimichanga” is incredibly fun to say? When I say it out loud I can’t help but grin. When I was a kid we went to a restaurant called “Chi Chi’s” (another giggly word I just like saying) and I always had two dishes there: Vegetarian or chicken chimichangas and fried ice cream. I still need to work on a healthy-ish spin on Fried Ice Cream, but I’ve been working on this Vegetarian Chimichangas recipe here. I’ve been making them at home with delicious results (says my family), so we added them to my organic family friendly meal delivery company, One Potato. By the way, if you live in California, Arizona or Colorado you have to give it a try. We even offer 50% off to new subscribers. I get so excited about One Potato I want everyone to have it. Soon enough you will!
Back to these Vegetarian Chimichangas which are better than anything you would find at a Southwestern or Mexican restaurant. They’re generally made with a flour tortilla, stuffed with anything from beans to rice to an array of vegetables and fried before topping with anything from sliced avocado or guacamole to salsa, cheese and sour cream. Here I soften the tortillas to make them more flexible if desired, brush them with oil or coat with cooking spray and then bake before serving. I love using using a mix of whole wheat and corn or spelt tortillas, but you can use any variety you enjoy. You want to make sure you buy the burrito sized tortillas here so they’re easy to fill and fold.
For meatless Monday I’m giving you these Vegetarian Chimichangas to inspire you to get more vegetables in your life and hopefully have a lot of fun saying the recipe too!
Photos by Matt Armendariz