Paneer Black bean Corn Air Fried Vegetarian/Vegan Chimichanga! Must try tasty Indian fusion recipe
A delicious Vegetarian/Vegan chimichanga recipe that is going to become one of your favorites! A tomato-based paneer-corn-black bean mixture. filled in a tortilla with cheese. This chimichanga recipe can be made Vegan using Tofu and Vegan cheese. I have tried that and its o good, but I’m biased towards using Paneer. This recipe is delicious as a taco or burrito as well. You can air fry or deep fry these chimichangas if you like. You must try it, as my brother says these are FIRE! The filling is just so flavorful with a slight kick of spice and balanced with the cheese. Serve it with your favorite condiments and enjoy this! Forget tacos on Tuesday this si your new Taco Tuesday recipe!
Happy Cooking!
Full Recipe with tips and notes:
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Servings: 5-7 chimichangas based on size
Prep Time: 15 mins
Cooking Time: 45 mins
Total Time: 1 hour
Ingredients:
Filling:
280-300g paneer/tofu in cubes
1 tbsp olive oil- I used chili olive oil
6-8 cloves garlic finely chopped/minced
1⁄2 cup onion finely chopped
1/2 jalapenos/ serranos finely chopped
1⁄2 cup green onions chopped
1/2 cup corn kernels
1 tin -15 oz black beans
3 tbsp tomato paste
1-2 tbsp chopped parsley
2-3 tbsp chopped coriander
1/2 tsp taco seasoning or cumin powder
1-2 tsp Salt as per taste
1/4 tsp pepper
1/4 tsp sugar
1/2-1 tsp red chili flakes as per taste
Assemble:
5-6 Large Tortillas - you can use flour or any other kind you like
1/3 -1/2 cup Mexican shredded cheese
1/4 cup cojita optional
Condiment options:
Tomato Salsa
Shredded Romaine Lettuce
Guacamole
Queso
Sour cream
Directions:
Air fry/ Pan fry or deep fry the paneer/tofu cubes. Check notes for air fried.
In a pan on medium heat add olive oil.
Add garlic and cook it for 1-2 minutes.
Add onions and cook for 3-5 mins till translucent.
Add chopped serranos and cook for 1-2 mins till fragrant.
Add chopped scallions and cook for 1-2 mins till softened.
Add corn and black beans and mix it.
Add tomato paste and cook for 5-7 mins till it coats everything well and cooked well.
Add chopped herbs and seasonings- salt, pepper, taco seasonings, chili flakes, and sugar. Cook for 1-2 mins till combined.
Add the cooked paneer/tofu cubes and mix them in till combined well. Cook for about 2-4 mins.
Let it cool.
Assembly:
Spread about 6-8 tbsp of the filling on a tortilla. Place it in the lower middle half of the tortilla, horizontally. Top with cheese mix.
Method one: Fold the two sides (vertical) of the tortillas over the filling. Keeping them in place, fold the bottom of the tortillas over the filling and roll it over. Make sure to tuck the sides in and roll it over till secure. You can brush a little oil to close the flap.
Method two: Fold the bottom of the tortilla over the filling and roll over once. Fold the sides over the rolled bottom and then roll it over tucking the sides in and keeping it secure. You can brush a little oil to close the flap.
Keep the chimichangas with the flap down to keep them secure.
Cook:
You can shallow fry/ air fry the chimichangas.
Air fry- Brush/spray the chimichangas with oil. In a preheated air fryer place the chimichangas flap down. Cook at 350F for 7-8 mins and then flip over and 370F for 2-4 mins till toasty.
Shallow fry- Warm oil so that half of the chimichangas is covered when submerged. Shallow fry the chimichangas in hot oil placing the flap side down first and flip it over till all sides are cooked and fried.
Serve immediately topped with condiments of your choice!
How to Make Taco Bell's Crunchwrap Supreme | Vegetarian(Bean) Taco Bell Crunch Wrap Supreme
CrunchWrape is fusion Mexican Recipe which is made out from two very famous recipe - Bean burrito and Tostada.. Enjoy making it at your home.
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Beef Cheese Wrap,Beef burrito By Recipes of the World
#wrap #burrito #recipesoftheworld
#beefwrap #cheese
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Ingredients
'''''''''''''''''
Oil 1 tbsp
garlic Chopped 1 tbsp
beef mince 1/2 kg
Salt 1 tsp or to taste
red chilli powder 2 tsp
red chilli flakes 1 tsp
sriracha sauce or hot Sauce 2-3 tbsp
Sour cream:
cream 150ml
lemon juice 1 tbsp
milk 2-3 tbsp
Salad:
Red cabbage 1/2 cup
lettuce
Carrot julianne 1/2 cup
boiled Corn 1/2 cup
Onion chopped 1/2 cup
Pickled red jalapenos (Optional)
lemon juice 1 tbsp
salt 1/2 tsp
black pepper powder 1/2 tsp
Tortilla
mozzarella & cheddar cheese grated
butter as required
HOW TO MAKE THE BEST CHEESY CHICKEN CHIMICHANGAS COVERED IN GREEN CHILE QUESO SAUCE
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best cheesy chicken enchiladas covered in a delicious green Chile queso sauce! It’s seriously the best! A little story behind this dish, there’s this one restaurant we been going to for a little over 13 years,(on every special occasion) they have the best fajitas, that’s actually the only dish we always order, everything else is just not it for me???? well they have this style of chimichanga, actually the queso sauce is used for their enchiladas, quesadillas and just every dish! I ordered the chimichanga this last time we went over, I was not satisfied! So I was on a mission to make it the best! And here it is! Enjoy! ????❤️
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
Tools I’m using?
-Pots and pans are from All-Clad
Copper Core 10-Pc. Cookware Set
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-utensils and plates are from bed bath and beyond
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
????????????????Tip!!!!
- Make sure you use block medium cheddar cheese, pre shredded will cause your sauce to taste powdery
- Marinade for 4 hours or at least 30 minutes. ????
- Use las palmas green enchilada sauce if you can’t find the one I used, those are my only 2 favorite canned green enchilada sauce
- Make sure the flour tortillas you use are NOT the soft ones, homemade are always better
- If you have any left over green Chile queso sauce, try it on some enchilada, tostadas,quesadillas literally anything!!!
Ingredients:
3 lbs chicken breast or thighs
Flour tortillas
5 Chile poblanos
1 chile serrano or jalapeño
1 Anaheim pepper
1 bell pepper
Piece of onion
3 tbsp butter
3 tbsp flour
8 oz medium cheddar cheese
15 oz green enchilada sauce
1 1/2 cup milk
2 limes
Handful of cilantro chopped
4 tbsp olive oil
1 tbsp New Mexico chili powder
1 tbsp black pepper
1 tbsp salt
2 tsp ground cumin
2 minced garlic cloves
1 serving of love ????
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Vegetarian Chimichanga With Tortilla Recipe|How To Make Chimichangas|Mexican Chimichanga FoodInMyWay
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Mexican Rice & Quick Salsa Recipe -
INGREDIENTS:-(Serving For 5-6)
Tortilla :-(12-13 Big Size To)
All-Purpose flour - 1.5 Cup
Maize Flour/Makai Atta-1 Cup
Salt-1 Tsp
Oil-1 Tbsp
Water - 1/2 Cup
Oil- 3-4 Drops
Veggies Mixture:-
Butter-1 Tbsp
Garlic -1 Tsp
Onion-1 Tbsp
Zucchini-2 Tbsp
Red Bell Paper-1 Tbsp
Yellow Bell Paper-1 Tbsp
Tomatoes-1 Tbsp
Capsicum-1 Tbsp
Boiled Corn-1 Tbsp
Boiled & Mashed Kidney Beans(Rajma)-1/2 Cup
Taco Seasoning-1 Tsp
Mexican Masala-1 Tsp
Tomato Ketchup-1 Tbsp
Tabasco - 2-3 Drops
Oregano-1 Tsp
Chili Flakes-1 Tsp
Paneer-1 Cup
Serving:-
Nachos
salsa
Cheese
In a bowl add all-purpose flour and maize flour
add salt and oil and mix well and add little by water and knead soft dough knead for 2-3 Minutes
keep it aside for 10 minutes
after 10 minutes knead for a minute
Take Some All Purpose Flour For Rolling Tortilla
Take A Portion And Make Flat Ball Of All The Mixture
Take A Ball Stir In The Flour
Roll It Big Size(Bigger Then Roti)
Roll Remaining Tortilla In The Same Way
Turn On The Gas On Medium Flame
Flip It If It's Done From One Side
Prepare All The Tortilla In The Same Way
All The Tortilla Are Ready
Let's Make Vegetable Mixture:-
Take Butter once it melts add chopped garlic and saute
Add Onion Saute For 1 Minute
Add Red Bell Paper, Yellow Bell Paper, Tomatoes, Capsicum
Mix Well & add Boiled Corn mix well
Add Boiled & Mashed Kidney Beans(Rajma) Mix Well
Add Taco Seasoning, Mexican Masala, Tomato Ketchup, Tabasco Sauce, Oregano, Chili Flakes
Mix It Well Add paneer and cook for 1 minute well
Turn Off The Gas & Let It Cool Down
Assemble:-
In Center Spread Veggies Mixture
Add Mexican rice
Half Cheese Slice
Roll The Sides And Then Roll It Till The End
Prepare Thick Slurry Of Wheat Flour & Water
Apply On the Edges
Seal From Each Side
Make All The Chimichangas In Same Way
Frying:-
Heat Oil On Medium Flame
Fry It Till Golden Brown And Crispy On Medium Flame
Take Out In A Plate
Fry All In The Same Way
Serving Part:-
Put some nachos add quick salsa on it & sprinkle some cheese and put chimichangas in a plate sprinkle some cheese above
Mexican chimichanga recipe, chimichanga recipe, chimichanga recipe vegetarian,foodinmyway, Mexican recipes
#chimichangas#mexicanrecipe#mexicanrice#tortillarecipe#foodinmyway
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