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Mexican Chimichangas

2-3 servings (toddler portion)
 10 months plus
Prep Time: 10 mins
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!



  • Quinoa
  • Wholewheat Flour 
  • Carrots 
  • Courgette 
  • Red Pepper 
  • Onion 
  • Garlic
  • Olive oil
  • Cumin seeds 
  • Smoke paprika 
  • Tomato paste
  • Cumin powder
  • Black Beans
  • Tomato
  • Avocado
  • Cheese (vg/optional)

For the Filling

  • 1 cup of quinoa cooked
  • 1 small carrot finely grated
  • 1/4 courgette finely grates
  • 1/4 red pepper finely chopped 
  • 1 small shallot/onion finely chopped
  • 2 cloves of garlic finely chopped 
  • 1/2 tsp cumin seeds 
  • 1 tbsp olive oil
  • 1/4 cup black beans
  • 1 tbsp tomato paste
  • 2 Tbsp of mashed Avocado

For the Chimichanga

  • 1 cup of wholewheat flour
  • 1 tsp olive oil 
  • 1 tsp cumin powder
  • 1 tsp paprika
    • 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!

    My Veggie Bubba’s A Hearty Plant-Based Soup


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