Chickpea Enchiladas
Chickpea Enchiladas
Author: ifranz
Recipe type: Entree
Cuisine: Mexican
Ingredients
- 4 flour tortillas
- 1 small can enchilada sauce
- 1 15-ounce can chickpeas, drained and rinsed and boiled for 5 minutes
- 2 medium carrots julianned
- 1 tablespoon finely chopped red onion¼ pound ground turkey, tvp, or tofu
- 2 Cloves garlic minced
- Zest and juice from 1 lemon
- Salt / Cumin / Pepper to taste
- A few glugs of olive oil (go light on the oil)
Instructions
- Mix everything but the tortillas and enchilada sauce in a small bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You’re not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly. Scoop the mixture into the tortillas and roll. Place in a Pyrex baking pan top with enchilada sauce bake in over till warm (400deg 10minutes)
- Serves 2