Easy Vegan Chickpea and Spinach Enchiladas
Ingredients
The filling
-
1 ½
cups
cooked chickpeas, drained and rinsed
-
5
ounces
spinach or green blend of choice
-
1
cup
chopped red onion
-
½
teaspoon
sea salt
-
¼
teaspoon
garlic powder
-
8
pieces
corn tortillas
-
½
cup
Spicy Cilantro Cream Sauce (optional)
-
¼
cup
chopped cilantro
The sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté the onion with salt and garlic powder until softened, about 2-3 minutes.
- Add the spinach/greens and sauté for about 5 more minutes until wilted. Allow to cool.
- Pulse the greens mixture and chickpeas in a food processor until chopped and crumbly.
- Spread ½ cup of salsa in the bottom of a square baking dish.
- Fill each tortilla with a few scoops of the mixture, roll them up, and place seam side down in the baking dish.
- Pour the remaining salsa over the top, ensuring it covers everything.
- Drizzle the spicy cilantro cream sauce over the top and sprinkle with cilantro.
- Bake for 25-30 minutes until bubbly, then allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
8
Calories
138
Total fat
3g
Total carbohydrates
23g
Total protein
5g
Sodium
777mg
Cholesterol
0mg
You might also like