chickpea enchiladas

How To Make chickpea enchiladas

• 
  Step 1
  Take two cans of chickpeas, drain and rinse. Toss in the food processor and pulse until crumbly. You want to keep them pretty textured.
• Step 2
  Next, mix the chickpeas with whatever other ingredients you’d like to include in your enchiladas. I stirred in salsa, cumin, and chipotle pepper powder.
• Step 3
  Pour a little enchilada sauce into the bottom of your oven-safe baking dish- just enough to cover the bottom surface.
• Step 4
  Soften some corn tortillas (there are many methods for this; I like to put a few in a covered dish and heat them in the microwave with a damp paper towel) so that they are flexible enough to roll without breaking.
• 
  Step 5
  Spoon the chickpea mixture into the center of each softened tortilla and roll it up. Place into the baking dish.
• Step 6
  Place the rolled enchiladas in the baking dish side by side. When you’re done, cover with enchilada sauce (I like the green Chile Verde sauce personally.) I was using a small dish, so I rolled a layer of enchiladas, covered them with some of the sauce, and layered another layer of enchiladas on top. If you are making fewer or using a larger baking dish, you could also just make a single layer and bake for less time.
• Step 7
  Bake the enchiladas at 375 degrees until they start to get brown and bubbly.
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