Mexican Veggie Chimichanga


5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 12 cookbooks   This recipe has been viewed 66987 times

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.

Add your private note

Mexican Veggie Chimichanga recipe - How to make Mexican Veggie Chimichanga

Preparation Time:    Cooking Time:    Total Time:     2


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

For salsa

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

For chimichanga

    For chimichanga
  1. Wash, add plenty of water to bean, add 1 pinch of soda bicarb.
  2. Pressure cook till soft.
  3. Cool cooker, wash with running water, and drain beans.
  4. Crush beans into a coarse dough, add salt and pepper to taste.
  5. 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.
  6. 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.
  7. Repeat process until all sides have been seared and crispy.
  8. Remove each chimichanga from the pan and place on serving plates.
  9. Top with tomato pure, sour cream, salsa, lettuce, onions, bell pepper, black olives.

Member Photo
This recipe was contributed by bindiyashastri on 10 Jan 2006

Know more about this member, Click Here

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Mexican Veggie Chimichanga
 on 28 Aug 17 12:49 AM

its very easy to make a mexican veggie Chimichangas... n it tastes awsome .....
Mexican Veggie Chimichanga
 on 19 Feb 17 05:21 PM

Mexican Veggie Chimichanga
 on 19 Feb 17 05:19 PM