To begin making the Mexican Style Vegetarian Chimichanga Recipe, combine flour, salt and baking powder together in a large mixing bowl.

Gradually knead the dough adding the butter and a little water at a time until the dough comes together and becomes smooth and elastic.

Knead well for about 5 minutes, this will make the dough fluffy and soft when cooked on the skillet. Divide the dough into 8 portions and shape them into balls. Keep it aside.

To make the filling, heat a sauce pan with oil, add the carrots and sauté till they are soft.

Add in the onions, bell peppers, garlic and saute till they are well roasted for about 10 minutes. You can sprinkle some water and cover it with the lid and cook for 2 more minutes.

Add the seasonings, sauce and rice and toss it well till the seasonings is coated properly. Check for salt and adjust according to your palate. You can add the jalapenos at this stage and mix. Switch off the heat and allow it to cool down.

Pre-heat the oven to 180 degree Celsius and we will start to make the burritos.

Flatten dough balls with the palm of your hand. Take a portion of the dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter.

As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.

Place the filling in the center and fold the tortilla on either side and cover it to form a small wrapped Burrito Packet.

Serve the Mexican Style Vegetarian Chimichanga Recipe can be serve along with Mexican salsa, sour cream, Homemade Nachos Recipe.