Ingredients
Scale
- 4–6 tortillas
- Oil for frying (if you don’t use the air fryer)
- 2 cups Mexican shredded cheese
- 15oz refried beans (black or pinto)
- 1 zucchini – diced
- 1 yellow squash – diced
- 1 onion – diced
- 1 bell pepper – diced
- 1 cup frozen corn
- 1 tbsp taco seasoning
- salt & black pepper to taste
- 1 tsp each – smoked paprika, onion & garlic powder
Instructions
- In a hot cast iron skillet, drizzle some oil and add the onions, peppers, zucchini and squash. Let the veggie get a little char and sprinkle in all the seasonings. Cook for 5-7 mins and set aside.
- Take a tortilla and spread a few spoonfuls of the refried beans in the lower middle half horizontally. Top with some shredded cheese and the veggie filling.
- Fold the two sides of the tortillas in and while holding them in place, fold the bottom half of the tortilla over the filling and over the two side flaps. Continuing to tuck the sides in, roll the tortilla from the bottom to the top until secure.
- Gently shallow fry these or air fry them at 380F for 7 mins. Brush the top with a little bit oil for air frying.
- Serve these hot, add sour cream on top along with my garlic queso. You can add shredding lettuce and diced tomatoes and scallion on top as well.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
Keywords: Veggie Chimichangas