Method
1. Heat olive oil in a frying pan. Chop onion and cook for 5 minutes until onion has softened.
2. Slice mushrooms, finely chop chilli and garlic and add to onions, cook for a further 5 minutes.
3. Add spinach and cook for another 2 minutes
4. Spoon and equal amount of mixture into each tortilla and fold opposite edges, and then the two remaining edges to make a square parcel
4. Heat vegetable oil to 180 degrees C and deep fry chimichangas , turning once for 5-6 minutes until crisp and golden.
