Chickpea Corn Enchiladas

4 Servings
100% would make this recipe for Chickpea Corn Enchiladas again.

Vegetarian dish to satisfy fussiest of people

0 : 15

0 : 10

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Chickpea Corn Enchiladas Ingredients

14 15/19 mililiters Olive oil	14 15/19 mililiters Coriander chopped
1 small Onion chopped	8 each Tortillas
1 clove Garlic crushed	1 small Red onion chopped
4 13/14 mililiters Paprika	1 medium Tomato chopped
2 6/13 mililiters Chili powder	1 small Avocado chopped
4 13/14 mililiters Cumin	118 9/31 mililiters Cheddar grated
1 can (12 oz) Tomato puree	118 9/31 mililiters Iceberg Lettuce shredded
1 can (12 oz) Chickpeas rinsed and drained

Instructions for Chickpea Corn Enchiladas

1. Heat Oil in medium saucepan; cook onion and garlic, stirring until onion softens. Add Spices; cook, stirring, 2 minutes. Add Puree, bring to the boil; reduce heat, simmer, stirring occasionly, 5 minutes. Add Chickpeas and coriander; cook, stirring, until hot.

2. Soften teotillas in microwave on HIGH (100%) for 30 seconds. Divide chickpea mixture and remaining ingredients among tortillas, fold enchiadas to enclose filling.

Main Ingredient: ChickpeaCuisine: Mexican