Chickpea Enchiladas
 
Prep time
Cook time
Total time
 
Author:
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
  1. In blender or food processor combine drained beans and cream cheese until smooth.
  2. Sauté green pepper and onion in butter for about 5 minutes.
  3. Add about half of the green pepper and onion sauté to the filling.
  4. To the remaining sauté mixture add tomato sauce, broth, olives, salsa or Rotel and all the spices.
  5. 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.
  6. Bake at 375° until warm and cheese is melted. Good with salsa, sour cream, lettuce, tomato and/or sweet corn salsa recipe.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1529