My mouth started drooling when I ran across the inspiration for today’s recipe over at Joanne-EatsWellWithOthers.com. Chickpeas in an enchilada! How creative!! And when I saw that the casserole was topped with a sauce made from blended kale and yogurt, I was all over veganizing this baby! It’s a recipe bound to become a family favorite, and something new and exciting to share at your next potluck.
I strongly encourage you to use dried chickpeas instead of canned. There’s nothing like the al dente crunch of a fresh cooked chickpea! So cooking your chickpeas is the only time consuming part. Prep them when you have time, and they’ll keep in the fridge for day …
The rest of this recipe comes together in a snap …
Simply saute together some onion, chickpeas, diced tomato, corn, some oregano, and a pinch of salt & pepper.
As leftovers from my Creamed Rice Casserole recipe, I always have a baggie of mixed creamed corn and regular corn in my freezer. So this is what I used, and think it adds that something special. But you can use one or the other, or a combo of both.
While the chickpeas saute down, blend up your sauce. The original recipe called for 1 cup of yogurt. I can’t find unsweetened, unflavored vegan yogurt down here, so I’ve substituted silken tofu and vegan mayo. But if you are adverse to soy, and can find plain coconut or almond milk yogurt, go for it !!
Fry up your tortillas, put some veggie cheeze in there, and a spoonful of chickpeas.
That’s it! In 25 minutes, a delicious and nutritious dinner will be on the table! Dig in … 🙂
Chow! Until next time … Enjoy 🙂
- Chickpea Filling:
- 1 cup dried chickpeas, soaked overnight and boiled in unsalted water until tender (90 minutes). You'll have 3 Cups cooked when done.
- 1 teaspoon olive oil
- 1 small (1 cup) onion, diced
- 1 14.5 oz can diced tomatoes w/ chilis
- 1 cup corn kernels &/or creamed corn
- 1 teaspoon dried oregano
- salt and black pepper
- Creamy Green Goddess Sauce:
- 1 14.5 oz can (1¾ cup) vegetable broth
- 1 cup silken tofu
- 2 tablespoons vegan mayonaise
- 1 bunch (3 cups) kale, de-stemmed, leaves only
- 1 4 oz can green chiles
- 2 scallions, chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 10-12 corn tortillas
- veggie cheese (I used ½ slice of Daiya Cheddar Style Slices per roll)
- In a large nonstick skillet, sauté the onion in olive oil over medium heat, until translucent. Add in the chickpeas, tomatoes, corn and oregano. Season with a pinch of salt and a dash of pepper. Sauté 5-6 minutes over medium-low heat, or until all liquid from tomatoes has evaporated, stirring often. Remove from heat.
- Meanwhile, in a blender or food processor, puree the sauce ingredients.
- Preheat oven to 400°. Grease a 9×13 casserole or baking dish.
- Pan fry your tortillas in a pan coated with cooking spray, on medium high heat, 1 minute per side.
- Add 2 tablespoons of chickpea filling and some veggie cheese to each tortilla. Roll up or fold in half placing each one seam side down in the prepared casserole dish.
- Pour kale sauce evenly over top of enchiladas. It will be very liquidy, but don’t worry, it will thicken as it cooks.
- Bake for about 25 minutes until bubbly and the sauce has been absorbed. Allow to sit for five minutes before serving.