Vegetarian Chimichanga

🛒 Ingredients

• Large Flour Tortillas 70 g · 220 kcal
• Cooked Black Beans 90 g · 115 kcal
• Cooked Brown Rice 50 g · 65 kcal
• Shredded Monterey Jack Cheese 30 g · 110 kcal
• Diced Bell Pepper (red/green) 40 g · 10 kcal
• Diced Yellow Onion 30 g · 12 kcal
• Frozen Corn Kernels 40 g · 35 kcal
• Vegetable Oil (for sautéing) 5 g · 45 kcal
• Vegetable Oil (for frying) 15 g · 130 kcal
• Chili Powder, Cumin, Garlic Powder 5 g · 15 kcal

👨‍🍳 Instructions

1. Sauté diced onions and bell peppers in a pan with a small amount of oil until softened. Add corn, cooked black beans, cooked brown rice, and spices, then stir to combine and heat through.
2. Remove the filling from heat and stir in the shredded Monterey Jack cheese until just melted.
3. Warm flour tortillas briefly to make them pliable. Place a portion of the filling in the center of each tortilla, then fold in the sides and roll tightly to form a compact parcel.
4. Heat vegetable oil in a deep skillet or pot to about 175°C (350°F). Carefully place each chimichanga seam-side down into the hot oil.
5. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from oil and drain on paper towels before serving.