Vegan Chickpea Enchiladas

These vegan chickpea enchiladas are so delicious and make for a perfect meal to make on busy weeknights that's filling and healthy. They feature a chickpea and spinach hearty filling, red enchilada sauce (homemade or your favorite brand) and a cheesy vegan cashew sauce (or store-bought vegan cheese). So easy and can be made ahead!

Prep Time30

Cook Time30

Total Time1

Course: dinner

Cuisine: American, Mexican inspired

Keyword: dinner, healthy, Vegan, vegetarian

Servings:

Calories: 429kcal

Author: Jessica Laroche

Ingredients

1 onion diced
1 green bell pepper diced
2 cloves of garlic crushed
1 tsp dried oregano
1 tsp chili powder
½ tsp cumin powder
2 x 15 oz canned chickpeas rinsed and well drained
5 oz baby spinach
4 oz canned green chiles
salt to taste

For the enchiladas

6 x 10 inches large tortillas or about 8-10 x 8 inches
15 oz enchilada sauce divided, mild or spicy. I used the red enchilada sauce from the brand 365.
1 batch vegan cheese sauce I used my vegan white sauce recipe, or you can use store-bought vegan cheese
cilantro for serving, optional
green onion for serving, optional

Instructions

Preheat the oven to 350º.
Start by making the vegan cheese sauce. To speed things up, you could also use vegan cheese from the store.
Warm up a large pan with a little oil and then add the onion with a pinch of salt. Cook on medium-high heat stirring often for 5 minutes, then add the green pepper. Cook for another 4-5 minutes.
Add the spices (chili, cumin, oregano) and the garlic, stir and cook for another 2 minutes on medium heat.
Then add the chickpeas, spinach and canned green chiles. Stir and cook until warm and the spinach is all wilted.
Add ¼ cup of the enchilada sauce, stir to combine, taste to adjust seasonings and remove from the heat.
Add a small amount of the enchilada sauce to the bottom of a large baking dish (I used a lasagna dish) and lay a tortilla wrap on a plate or a clean surface.
Transfer some of the chickpea filling to the bottom half of a tortilla (roughly ⅙ of what's in the pan). Then, roll the tortilla all the way up and transfer to the prepared baking dish (seam side down). Keep going until you use all the tortilla filling and simply place them all side by side in the dish (they will likely have to touch each other).
Cover the tortillas with the rest of the enchilada sauce and try to have some of the sauce go in between them so there are no dry areas. Drizzle with some of the vegan white sauce (you will likely have some extra left to add more when serving). You can also sprinkle store-bought vegan cheese over.
Bake in the oven for 30 minutes, then let it ret for 5-10 minutes before serving. You can drizzle more of the white sauce once out of the oven for more creaminess and garnish with cilantro and green onions, if desired.

Video

Notes

Storage: keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat using the microwave or the oven.
This is a very versatile recipe! You can add more veggies, tweak the spices and use different beans. Check out the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition