From the kitchen of the famous chef Laura Bennett
Chickpea Enchiladas
Prep time
Cook time
Total time
Author: Laura Bennett
Serves: 6
Ingredients
- 2 cans garbanzo beans drained
- 1 8 oz package of cream cheese
- 2 T butter
- 1 large onion chopped (about 1 c)
- 1 green pepper chopped (about 1 c)
- 1 15 oz can tomato sauce (puree)
- Cheese
- 8-10 tortilla shells
- ¾ c veggie broth
- ⅓ c sliced olives
- 2 T hot salsa or 1 can Rotel
- 1 t chili powder
- 1 t cumin
- 1 t sugar
- ¼ t salt
- ⅛ t pepper
Instructions
- In blender or food processor combine drained beans and cream cheese until smooth.
- Sauté green pepper and onion in butter for about 5 minutes.
- Add about half of the green pepper and onion sauté to the filling.
- To the remaining sauté mixture add tomato sauce, broth, olives, salsa or Rotel and all the spices.
- In each shell combine chickpea mixture, a little sauce and cheese reserving enough sauce and cheese to coat the tops of the rolled up shells.
- Bake at 375° until warm and cheese is melted. Good with salsa, sour cream, lettuce, tomato and/or sweet corn salsa recipe.
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