| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 7g | 32g |
| sugars | fibre | protein | salt |
| 3g | 8g | 14g | 0.8g |
Why I Love Mexican Grilled Veggie Chimichangas with Avocado Sauce
If I’m being completely honest, I have an undying love for experimenting in the kitchen. And the result of one such culinary exploration spirited me away to the warm, vibrant flavours of Mexico! Today, I am absolutely delighted to introduce to you one of my all-time favorite non-seafood dishes: Grilled Veggie Chimichangas with Avocado Sauce. This recipe strikes the perfect balance between health, simplicity, and deliciousness, making it an irresistible choice any day of the week!
The Inspiration Behind the Dish
Although I’m known for my affection for New England seafood, my inspiration for this recipe did not come from the east coast. Instead, it was Rick Martinez, a renowned Mexican-American chef, whose cooking style instigated my appreciation for Mexican gastronomy. His love for fresh ingredients, subtle heat, and wholesome flavors perfectly aligns with my own kitchen philosophy, laying down the foundation for this delicious, Mexican-inspired recipe.
Why is this Recipe so Special?
This Grilled Veggie Chimichangas with Avocado Sauce is special for so many reasons. Not only is it a whirlwind of textures, it also combines the diverse and earthy flavours of Mexican cuisine. The creamy avocado sauce brilliantly complements the crunchiness of the grilled vegetables. Moreover, there is a comforting warmth in the hearty refried beans and the shredded cheddar cheese. This dish is also flexible! You can freely choose your favorite vegetables and adjust the ingredients according to your taste. Can you imagine the endless possibilities?
While Grilled Veggie Chimichangas with Avocado Sauce is a sublime dish all on its own, it complements other dishes well too. Pair it with a zesty Mexican rice or a classic bean dish and you’ve got yourself a fiesta!
At the end of the day, cooking is about making something that brings joy to the ones you love. Grilled Veggie Chimichangas with Avocado Sauce, with its vibrant colors and mouth-watering flavors, is a dish that brings my family together. Whether it’s a humble weekday dinner or a special celebration, it never fails to bring smiles to my daughters Erin and Samantha’s faces. And that’s the mark of a truly exceptional recipe!
What You’ll Need
- 3 cups Fresh Vegetables (Zucchini, bell peppers, corn, etc.)
- 6 large Flour Tortillas
- 1 cup Shredded Cheddar cheese
- 1 tbsp Olive oil
- 1 tbsp Taco seasoning
- 1 can (15 oz) of Refried Beans
- 2 tbsp Vegetable oil (for grilling)
- 3 ripe Avocados
- 1/2 cup Sour cream
- 1/2 cup Fresh Cilantro
- 2 tbsp Fresh Lime Juice
- 1 clove Garlic
- Salt and pepper to taste
Method
Step One
Begin by prepping your vegetables. Dice the zucchini, bell peppers, and corn into bite-sized pieces, set them aside. Preheat your grill to medium heat.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the vegetables and taco seasoning, sautéing them until they become tender and the spices are well distributed. This should take about 10 minutes.
Step Three
While the vegetables are cooking, warm up your refried beans in a separate pan until they’re easy to stir.
Step Four
Spread a thick layer of refried beans on each tortilla. Sprinkle a layer of cheddar cheese on top. Once your vegetables are cooked, distribute them evenly among the tortillas.
Step Five
Carefully fold each tortilla to form a pocket, making sure the filling is sealed inside. Use toothpicks if needed to secure them.
Step Six
Brush each pocket with vegetable oil on both sides and place them on the grill. Cook for 2-3 minutes on each side, until the tortillas are golden brown and crispy.
Step Seven
While the chimichangas are grilling, prepare the avocado sauce. In a blender, combine the ripe avocados, sour cream, fresh cilantro, lime juice, garlic, and salt and pepper. Blend until the mixture is smooth and creamy.
Step Eight
Once the chimichangas are done grilling, serve them with a generous drizzle of the avocado sauce. Enjoy your Grilled Veggie Chimichangas with Avocado Sauce while hot!
