Chickpea Enchiladas

  • COOK
    25 Mins
  • PREP
    15 Mins
  • TOTAL
    40 Mins

Easy and delicious vegan enchiladas filled with a chickpea mixture and topped with a cheezey sauce. It taste just like chicken but without the cruelty and cholesterol.

Original Release Date: April 1, 2014

Nutritional Facts
Servings 6Serving Size 2 enchiladas




Calories339
Fat11g
Carbohydrates48g
Protein17
Fiber10g
Sugar5g
Sodium976mg





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Ingredients


  • 1 Recipe MVC's Vegan Sour Cream
  • 12 Whole Wheat Flour Tortillas
  • 1/2 Teaspoon Oil for coating casserole dish


  • Filling Ingredients

  • 1 - 16oz. Can Chickpeas, Drained
  • 1/2 Medium White or Yellow Onion
  • 1/4 Cup Almond Flour
  • 1/2 Cup Firm Tofu, Drained (crumble to measure)
  • 1 Clove Garlic, Coursely Chopped
  • 1/8 Teaspoon of Cumin
  • 1/4 Cup Large Flake, Nutritional Food Yeast
  • 1 Tablespoon Soy Sauce
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder


  • Cheezey Sauce Ingredients

  • 1/2 Cup MVC Vegan Sour Cream
  • 1/4 Cup Large Flake, Nutritional Food Yeast
  • 1 - 10oz. Can Diced Tomatoes with Green Chilies
  • 1/2 Teaspoon Chili Powder


Directions


Preheat oven to 350 degrees.

Place all filling ingredients in food processor and pulse about 20 times.

For the cheezey sauce. In a small mixing bowl mix nutritional yeast and sour cream together. Then add the tomatoes and chili powder and mix together.

Lightly oil a 13 X 9 inch glass casserole dish. Take flour tortillas and spoon approximately 1 and 1/2 tablespoons into the middle of each one and roll them up, facing the ends down on the casserole dish. Cover the enchiladas evenly with the cheezey sauce.

Place in oven and bake 25 to 30 minutes. Top with a dollop of vegan sour cream if you like.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.