BAKED VEGETABLE CHIMICHANGA

Ingredients

• 6 large (about 18–20 cm in diameter; 7–8 inches)tortillas
• 30 ml (2 tbsp)olive oil
• about 300 g (2 cups; about 150 g as specified)mushrooms, sliced or chopped
• about 340 g (2 cups; 1 can)cooked beans
• 75 g (½ cup; 65 g as specified)sweetcorn
• 75 g (½ cup; 55 g as specified)bell pepper, diced
• 75 g (½ cup; 65 g as specified)onion, finely chopped
• 15 ml (1 tbsp)garlic, minced or finely chopped
• 240 ml (1 cup)thick salsa roja
• 1jalapeño, sliced
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)red chilli powder
• 5 ml (1 tsp)ground cumin
• 5 ml (1 tsp)dried oregano or Mexican oregano
• 5 ml (1 tsp)ground coriander
• 5 ml (1 tsp)paprika
• 30 ml (2 tbsp)fresh coriander, chopped
• 30 ml (2 tbsp)spring onion whites, sliced
• as neededsalad of your choice, to serve
• 240 g (1 cup)soured cream
• 240 ml (1 cup)salsa roja, to serve
• 30 ml (2 tbsp)spring onion greens, sliced
• as neededoil, for brushing
• about 110 g (1 cup)cheese, grated

Instructions

1. 1

   Soften the onion

   Heat 30 ml (2 tbsp) olive oil in a wide pan over a medium heat. Add the chopped onion and stir-fry until it begins to soften.

2. 2

   Cook the vegetables

   Stir in the garlic and cook for 1 minute. Add the bell pepper and cook for 1–2 minutes, then add the jalapeño and cook for 1 minute.

3. 3

   Add mushrooms

   Add the mushrooms and ½ tsp salt, then mix well. Cook until the mushrooms have wilted slightly.

4. 4

   Stir in beans

   Add the sweetcorn and beans and mix. Let them heat through slightly, then stir in the remaining ½ tsp salt.

5. 5

   Season the filling

   Add the chilli powder, paprika, cumin, coriander and oregano. Mix thoroughly and stir-fry for 1–2 minutes.

6. 6

   Finish the filling

   Stir in 1 cup of thick salsa roja and heat the mixture. Add the spring onion whites and chopped coriander, mix well, then leave the filling to cool a little.

7. 7

   Heat the oven

   Preheat the oven to 200°C while you prepare the chimichangas.

8. 8

   Warm the tortillas

   If the tortillas are not very fresh, warm each one in a dry skillet for 30 seconds to 1 minute so it is easier to fold.

9. 9

   Fill each tortilla

   Put about 1–2 tbsp grated cheese in the middle of a tortilla, then add about ¼ cup of filling on top.

10. 10

    Fold the parcels

    Fold the left and right sides over the filling, then fold in the top and bottom to make an envelope-shaped parcel.

11. 11

    Arrange to bake

    Brush the top with oil and place the chimichanga seam-side down on a baking tray. Brush the exposed side with oil as well, then repeat with the remaining tortillas to make 6.

12. 12

    Bake until golden

    Bake for 15–20 minutes, or until the chimichangas are golden brown.

13. 13

    Serve with toppings

    Put the hot chimichangas on plates with salad alongside. Add soured cream on top or serve it separately, offer salsa roja on the side and scatter over the spring onion greens.

What is a chimichanga?

A chimichanga is a filled tortilla that is commonly deep-fried and associated with Tex-Mex cooking. This version is baked instead, with a vegetable-and-bean filling folded inside a tortilla.

Beans make the filling substantial, while mushrooms, sweetcorn and peppers add a mix of savoury flavour and texture. Salsa and spices bring it together, and cheese melts into the centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 18g protein, 57g carbs, 20g fat.

The tortillas, beans and sweetcorn provide most of the carbohydrates, while the olive oil, cheese and soured cream contribute much of the fat. Beans, cheese and tortillas also supply protein. Serve with a generous salad on the side for a fresh contrast and a more balanced plate.

Building the filling

Cooking order: Start with the onion, then add the garlic, pepper and jalapeño before the mushrooms. This gives the firmer vegetables time in the pan while letting the mushrooms soften before the beans go in.

Beans and sweetcorn: The recipe calls for cooked beans, so they only need warming through in the pan. Add the final salt with them, then stir in the spices and salsa to coat the filling evenly.

Get the texture right

Mushrooms: Let them wilt before adding the beans and sweetcorn. The filling should be hot and combined, but not so wet that it leaks easily from the tortilla.

Cooling: Give the filling a little time to cool before wrapping. This makes it easier to handle and helps keep the tortillas from becoming too soft while you assemble the parcels.

Folding and sealing

Flexible tortillas: Warm tortillas in a skillet for 30 seconds to 1 minute if they feel stiff. A pliable tortilla is less likely to crack as you fold it.

Envelope fold: Put the cheese and filling in the middle, fold in the left and right sides, then fold over the top and bottom. Set each parcel seam-side down so the folded edge stays tucked underneath as it bakes.

Baking to a golden finish

Oven heat: Bake at 200°C for 15–20 minutes. Start checking towards the shorter end of the range; they are ready when the tortillas look golden brown.

Oil: Brush the parcels as directed to help the outside colour in the oven. Use a light, even coating rather than leaving patches heavily wet with oil.

What to serve alongside

Fresh sides: Serve with salad to bring a crisp contrast to the warm, savoury filling. The recipe also suggests extra salsa roja and soured cream, either on top or alongside.

Finishing touch: Scatter the sliced spring onion greens over the chimichangas just before serving. Put extra salsa on the table so everyone can add it to taste.

Recipe notes & tips

• Warm tortillas briefly if they are stiff or prone to cracking.
• Let the filling cool slightly before assembling the parcels.
• Keep the filling in the centre so the tortilla edges can fold over it securely.
• Place each chimichanga seam-side down on the tray.
• Check for a golden-brown surface from 15 minutes onwards.
• Serve the soured cream and salsa separately if you prefer to control the toppings.

Variations

• Change the beans: Use another variety of cooked beans in place of the ones you have.
• Adjust the heat: Use less jalapeño for a milder filling or add more for extra heat.
• Switch the herbs: Use Mexican oregano if you have it, as suggested in the ingredient list.
• Add extra vegetables: Increase the mushrooms or bell pepper and cook them until softened before adding the beans.
• Try another cheese: Use a different grated cheese that melts well in the filling.
• Serve with extra salsa: Offer more salsa roja at the table for dipping or spooning over the top.

Common mistakes to avoid

• Filling stiff tortillas: Warm them for 30 seconds to 1 minute in a skillet so they fold without splitting.
• Overfilling the parcels: Keep to about ¼ cup of filling so the tortilla edges can close around it.
• Wrapping very hot filling: Let it cool a little first to make handling easier.
• Leaving the seam on top: Place each parcel seam-side down so the fold is held in place during baking.
• Baking by time alone: Check the colour and remove them once golden brown, within the stated 15–20 minutes.
• Skipping the oil brush: Brush the tops with oil as directed to help them brown in the oven.

How to store

Refrigerate leftover chimichangas in a covered container and eat within 3 days. Reheat in an oven at 180°C until hot throughout so the tortilla can crisp up again; store salad, salsa and soured cream separately.

Frequently asked questions