Mini Chimichanga

HilahCooking's picture

Jul. 02, 2015

Learn how to make chimichangas. These mini chimichangas are vegetarian but that doesn't mean they're healthy.


For chimichanga
Olive oil 1 Tablespoon
Portobello mushroom 1 Large , thinly sliced
Jalapeno pepper 1 , thinly sliced
Minced onion 1/4 Cup (4 tbs)
Minced garlic 1 Tablespoon
Ground cumin 1 Teaspoon
Oregano 1/2 Teaspoon
Chopped bell pepper 1/4 Cup (4 tbs)
Soy sauce/Liquid amino 1/4 Teaspoon
Ricotta cheese 1/2 Cup (8 tbs)
Refried beans 1 Cup (16 tbs)
Grated cheese 1/2 Cup (8 tbs)
Flour tortillas 8 (or 4 burrito
Oil 6 Cup (96 tbs) (For deep frying
For sauce
Plain yogurt 1/2 Cup (8 tbs)
Cilantro stalks 10 (stems and leaves)
Garlic 1 Clove (5 gm)
Salt 1 Pinch



In a skillet, heat olive oil over medium heat. Add Portobello and season with salt. Cover and let steam about 2 minutes.

Stir in onion, jalapeño, garlic, cumin and oregano and cook another minute.

Add soy sauce and bell pepper and cook another 30-60 seconds. Turn off heat. Stir in ricotta. Set aside.

Warm tortillas on the stove; place about 1½ tablespoons mushroom mix and 1 tablespoon beans in the lower center of the tortilla. Top with 1tablespoon cheese. Fold like a burrito and thread toothpicks into the seam to hold.

In a pan, heat oil to 360ºF. Carefully add chimis, seam-side down, 3-4 at a time. Fry for about 2 minutes on each side until golden.

Take out from the oil and cool on a rack.

For sauce: Combine all the ingredients in a food processor and puree.



Serve chimichangas with cream sauce and salsa of your choice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 828Calories from Fat 499

 % Daily Value*

Total Fat 56 g86.2%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 1135 mg47.29%

Total Carbohydrates 60 g20%

Dietary Fiber 5 g20%

Sugars 4 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet