Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Vegan Chickpea and Spinach Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 201 reviews

This Easy Vegan Chickpea and Spinach Enchiladas recipe offers a delicious, plant-based twist on a classic Mexican dish. Featuring a savory filling of chickpeas, spinach, and spices rolled in corn tortillas, topped with roasted salsa and a creamy spicy cilantro sauce, these enchiladas are perfect for a healthy, flavorful dinner that’s both gluten-free and packed with nutrients.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Filling

  • 1 ½ cups cooked chickpeas, drained and rinsed (about one 15 ounce can)
  • 5 ounces spinach or green blend of choice (preferably organic)
  • 1 cup chopped red onion
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder

Other Ingredients

  • 8 corn tortillas
  • 2 cups roasted salsa (your favorite brand)
  • ½ cup Spicy Cilantro Cream Sauce (optional, use more for filling and drizzling)
  • ¼ cup chopped cilantro

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the optimal temperature for baking the enchiladas.
  2. Sauté the onions: Heat a skillet over medium heat and sauté the chopped red onions with sea salt and garlic powder for 2-3 minutes until they soften and become fragrant.
  3. Cook the greens: Add the spinach or your preferred greens to the skillet and cook for about 5 minutes until they wilt and reduce in volume. Remove from heat and let cool slightly.
  4. Prepare the filling: Transfer the sautéed onion and greens mixture along with the cooked chickpeas to a food processor. Pulse until the mixture is chopped and crumbly but still retains some texture.
  5. Assemble the baking dish: Spread ½ cup of roasted salsa evenly on the bottom of an 8×8 inch square baking dish to prevent sticking and add flavor.
  6. Fill and roll tortillas: Place a few scoops of the chickpea-spinach mixture onto each corn tortilla. Optionally, add some Spicy Cilantro Cream Sauce inside for extra creaminess. Roll each tortilla tightly and place seam side down in the baking dish.
  7. Add salsa topping: Pour the remaining roasted salsa evenly over the rolled tortillas, spreading it to cover all surfaces thoroughly.
  8. Drizzle cream sauce: Drizzle the Spicy Cilantro Cream Sauce over the top of the salsa-covered tortillas to enhance flavor and moisture. Sprinkle chopped cilantro over the top as a fresh garnish.
  9. Bake: Bake the enchiladas in the preheated oven for 25-30 minutes until the casseroles are bubbly and heated through.
  10. Serve: Remove the enchiladas from the oven, allow them to cool slightly, then serve. Optionally drizzle extra Spicy Cilantro Cream Sauce over individual servings before enjoying.

Notes

  • The greens are interchangeable; spinach, kale, or your favorite green blend works well.
  • For an added side, toss more greens with Spicy Cilantro Cream Sauce and sriracha to make a complementary spicy side salad.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://flavorhug.com/easy-vegan-chickpea-and-spinach-enchiladas-recipe/