So enchiladas are one of my favorite foods. I grew up going to Mexican (or Tex Mex) restaurants and I’d always order cheese enchiladas. I recently went to Chili’s and ordered their enchiladas and fell in love all over again. They were always on my list of things I wanted to try making for myself, but I never did. I saw this recipe on Emerging Adult Eats for chickpea enchiladas and I was sold. I love chickpeas.
This post is dedicated to the poor can of chickpeas that went through the electric can opener twice and a handheld one once before getting pried open with a butter knife. It put up a brave fight but it was not going to keep me from making enchiladas.
This was so easy to make. Saute some onions, add chickpeas, add black beans and spices, and roll it all up in a tortilla. I left out the chiles because I thought it would be spicy enough without them. We’re more of the mild kind of household.
Poured enchilada sauce over the top and added cheese. I used mozzarella because it’s what I had on hand and it seemed mild enough in taste to not make a huge difference. Also for trying to keep the heat down a little. Ready to go in the oven.
The finished product. They were a little hard to get out of the pan because they were a bit floppy, but so delicious. I know what I’m having for lunch all week.