Vegetarian Chimichangas

• 18 cup olive oil
• 2 -3 medium boiling potatoes, boiled & diced
• 12 medium onion, diced
• 1 garlic clove, minced
• 1 medium tomatoes, diced
• 1 (4 ounce) can green chilies
• 12 teaspoon salt
• 34 teaspoon dried oregano
• 1 tablespoon fresh cilantro, minced
• chili powder
• 6 large flour tortillas
• shredded cheddar cheese
• sour cream or plain yogurt
• salsa
• shredded lettuce
• chopped tomato
• sliced ripe olives

1. Heat olive oil in a skillet over medium heat.
2. Saute onion, garlic, tomatoes, chilies and potatoes until onion softens.
3. Add spices; simmer 2-3 minutes.
4. Place about 1/2 cup of filling on each tortilla.
5. Fold, envelope style, like a burrito.
6. Fry seam-side down, in 1/2 inch of hot oil until crispy and brown.
7. Turn and brown other side.
8. Drain on paper towels.
9. Top with toppings of your choice.

olive oil, boiling potatoes, onion, garlic, tomatoes, green chilies, salt, oregano, fresh cilantro, chili powder, flour tortillas, cheddar cheese, sour cream, salsa, shredded lettuce, tomato, olives

Taken from www.food.com/recipe/vegetarian-chimichangas-290191 (may not work)