Vegetable and Chickpea Enchiladas
These vegetable and chickpea enchiladas are a hearty and flavorful vegan dish that is perfect for a weeknight meal. The enchiladas are filled with a mixture of chickpeas, bell pepper, zucchini, carrot, onion, and black beans, and are then topped with a homemade tomato sauce and vegan cheese. The result is a delicious and satisfying meal that is sure to please even the most discerning palate.
The origins of the enchilada are shrouded in mystery, but it is believed that the dish was first created by the Aztecs in the 14th century. The Aztecs would fill corn tortillas with a variety of fillings, including beans, vegetables, and meat, and then wrap them in a corn husk and steam them. The enchilada quickly became a popular dish throughout Mexico, and it eventually spread to the United States in the early 1900s. Today, the enchilada is a staple of Mexican cuisine, and there are countless variations on the dish. This recipe for vegetable and chickpea enchiladas is a modern take on the classic dish, and it is a delicious and satisfying meal that is perfect for a weeknight dinner.
Vegetable and Chickpea Enchiladas Vegetable and Chickpea Enchiladas Vegetable and Chickpea Enchiladas Vegetable and Chickpea Enchiladas
Prep time: 20 | Cook time: 25 | Serves: 6
Ingredients
  • 12 corn tortillas
  • 1 cup cooked chickpeas
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1/2 onion, diced
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine the chickpeas, bell pepper, zucchini, carrot, onion, black beans, and diced tomatoes.
  3. Season with salt and pepper to taste.
  4. Spread 1/2 cup of the filling down the center of each tortilla.
  5. Roll up the tortillas and place them seam-side down in a greased 9x13 inch baking dish.
  6. In a small bowl, combine the tomato sauce and vegan cheese.
  7. Pour the sauce over the enchiladas and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Why It Works
  • The combination of chickpeas, vegetables, and beans provides a hearty and flavorful filling.
  • The homemade tomato sauce adds a rich and tangy flavor to the enchiladas.
  • The vegan cheese melts perfectly and adds a creamy texture to the dish.
  • The enchiladas are baked until golden brown, which gives them a crispy exterior and a tender interior.