Chimichanga Recipe

Ingredients (23)

• For Filling:
• 3 tablespoons olive oil
• 1/2 to ⅔ cup sliced onions or 1 medium to large onion
• 1/2 teaspoon finely chopped garlic or 4 to 5 small to medium garlic cloves
• 2 cups chopped white button mushrooms - 500 grams
• 2 cups chopped broccoli florets
• 1/2 to ⅔ cup sliced bell pepper or 1 medium to large - red, yellow or green, optional
• 1/2 teaspoon garlic powder - optional
• 1/2 teaspoon onion powder - optional
• 1 teaspoon smoked paprika or 1 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper or 1 teaspoon red chilli powder
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed black pepper
• 1 teaspoon ground cumin (cumin powder)
• salt as required
• 1 tablespoon red wine or white wine - optional
• Other Ingredients:
• 8 tortillas - corn or all-purpose flour or whole wheat
• 1/2 cup shredded cheddar cheese or Monterey jack or Colby cheese, or as required
• To serve with:
• 1 bowl Guacamole
• 1 small bowl Sour cream
• 1 bowl Tomato Salsa salsa de verde or pico de gallo