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2-3 servings (toddler portion) |
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10 months plus |
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Prep Time: 10 mins |
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Total time: 20 mins |
This is a family recipe that will become a regular favourite at the dinner table enjoyed by all members of the family!
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SHOPPING LIST
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IngredientsFor the Filling
For the Chimichanga
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Method
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For the Filling- In a heated saucepan add the olive oil and cumin seeds. Wait until they crackle
- Next add the onion and garlic and allow to soften for a couple of minutes
- Add in the beans and stir
- Add the red pepper, grated carrots and courgette and tomato paste. Stir well.
- Add in the cooked quinoa, tsp of smoked paprika and salt (optional). Leave aside.
- Mash an avocado, add a few drops of lemon juice and a sprinkle of garlic powder
- For the Chimichanga wrap- Add all the ingredients in a bowl with warm water and form a dough.
- Separate the dough in fist-sized balls.
- Roll the dough out (not too thick)
- Add the quinoa filling, avocado and top with cheese (optional)
- Make a paste with flour and water (acts like a glue)
- Fold the dough into a parcel and pan fry or air fry (spray with olive oil)
Enjoy these Mexican Chimichangas by themselves or paired with My Veggie Bubba’s A Hearty Plant-Based Soup!