Paneer Black bean Corn Airfried Chimichangas
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 so 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 is your new Taco Tuesday recipe!
Happy Cooking!
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!
Notes/Tips:
Air fry paneer/tofu: In a preheated air fryer place paneer/tofu cubes. Cook at 380F for 6-8 mins flipping it over midway, till cooked all over.
You can secure the chimichangas with a toothpick if you want.
You can use this filling for tacos or burritos as well.
The filling can be made from before and kept as meal prep.
Make sure the chimichangas are closed well so that they do not open up in the air fyer or oil.
Brushing the chimichanga with oil is important for air frying.
