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29 October 2016

Smoky Chickpea Enchiladas

Enchiladas are such a popular food choice, and a great medium for delivering lots of flavour and nutrition too. These smoky chickpea enchiladas are a twist on the classic Mexican enchiladas, packed with chickpeas, veg and smoky flavour, topped with a spicy lime-coriander cream and smoked violife. 

This meal is also an example of changes you can make in cooking to make foods healthier - wholewheat wraps instead of white, chickpeas as a protein source, plenty of veg inside and the use of non-dairy cheese, which aside for being great for dietary requirements, is also lower in saturated fat than it's dairy counterpart. 



These enchiladas also taste incredible, the cumin and smoked paprika inside perfectly compliment the spicy, zesty cashew cream, for the cheese to then deliver another smoky hit of flavour. These enchiladas really are something special, they're super easy and are great served up with a side salad or wholegrain rice even, for some extra nutrition!


Smoky Chickpea Enchiladas | Serves: 6 | Time: 35 mins

You'll need

  • Chopping board
  • Knife
  • Measuring cups & spoons
  • Large frying pan
  • Baking dish
  • Blender/food processor
  • Grater

Ingredients

Enchiladas:
  • 1 red onion
  • 2 garlic cloves
  • 1.5 tsp cumin seed
  • 2.5 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1 tsp oregano
  • 1.5 tbsp tomato puree
  • 2 medium tomatoes
  • 2 cups chickpeas
  • 1/3 cup sweetcorn
  • Salt & pepper
  • 1 tbsp oil
  • 6 wholewheat tortillas
  • 200g smoked violife


Cashew Cream:
  • 1/3 cup cashews
  • Handful fresh coriander
  • Half lime, juiced
  • 1 tsp green chili pickle
  • 4-5 tbsp water
  • Pinch salt

Method

  1. Pre-heat the oven to 180°C and lightly grease the baking dish with oil.
  2. Dice the onion and fry on a medium heat with a splash of oil for 5 minutes, mince the garlic and add this to the pan along with the cumin, smoked paprika, cayenne and oregano, mix together, then dice the tomato and add along with the tomato puree, chickpeas, sweetcorn and a pinch of salt and pepper. Cook for a further 5 minutes, then remove from the heat. 
  3. Add the cashews, coriander, lime juice, chili pickle, water and a pinch of salt to the blender and blitz until smooth. Then grate the cheese.
  4. Assemble the enchiladas with 1/6 of the mixture and a small amount of the cheese in the centre of each wrap, fold the sides over, using a small amount of cashew cream to make it stick together. Assemble the wraps and place in the baking dish. Top with the cashew cream and then the grated cheese and bake for 15-20 minutes. 
  5. Serve up with a side salad and enjoy! 
Cassidy xx

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