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Coconut Chickpea Enchiladas

vegan enchiladas
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Ingredients

Scale
  • 12–14 corn tortillas (6-inch size)
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 large yellow onion, finely diced
  • 4–5 garlic cloves, minced
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • Juice of 1–2 limes
  • ½ cup fresh cilantro, chopped (plus more for garnish)
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch (optional, for thickening)
  • 1 tablespoon nutritional yeast (optional, for umami)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray. Set aside ¼ cup of the coconut milk.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
  3. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Add ground cumin, chili powder, smoked paprika, and ground coriander. Stir for 30-45 seconds to toast the spices.
  5. Add the drained chickpeas and stir to coat with the spice mixture. Pour in the coconut milk (except reserved portion) and vegetable broth. Add tomato paste and stir to combine.
  6. Bring mixture to a gentle simmer for 5-7 minutes, stirring occasionally. Using a potato masher, gently mash about half of the chickpeas for texture variation.
  7. Remove from heat and stir in lime juice, chopped cilantro, and nutritional yeast if using. Season with salt and pepper to taste.
  8. Warm the corn tortillas to make them pliable by wrapping in damp paper towels and microwaving for 30 seconds.
  9. Place about 3 tablespoons of filling along the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
  10. Drizzle the reserved coconut milk over the rolled enchiladas. If you have remaining filling, spoon it over the top.
  11. Cover with foil and bake for 15 minutes. Remove foil and bake for another 10-15 minutes until edges are golden brown.
  12. Let cool for 5 minutes before serving. Garnish with additional cilantro, sliced avocado, or dairy-free sour cream as desired.

Notes

  • For the best flavor, allow the filling to cool slightly before assembling the enchiladas – this helps the spices to develop.
  • Make sure to warm your tortillas properly to prevent cracking during rolling.
  • This recipe freezes beautifully – you can freeze assembled but unbaked enchiladas for up to 3 months.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Coconut Chickpea Enchiladas, vegan enchiladas, coconut sauce, chickpea filling, Mexican-inspired, plant-based dinner, dairy-free enchiladas

Find it online: https://www.joyliciousrecipes.com/coconut-chickpea-enchiladas-easy-bold/