Chickpea & Zucchini Enchiladas+Roasted Chipotle Sauce

Enchiladas are something we have in this house quite often. In fact, I will humble admit my green chile chicken enchiladas are known around Houston thanks to word of mouth. With that said I was craving enchiladas the other night but wanted to do something different- I know- crazy huh? With a can of chickpeas in my hand and a jar of adobe sauce I thought why not do a vegetarian enchilada and one that would make a meat lover like husband beg for more:)

So for this fabulous rendition of a classic dish I chose zucchini and onions to go along with my chickpeas and a nice creamy chipotle sauce to drizzle POUR all over the top. The chickpeas are roasted right alongside the zucchini and onions and the best part of the filling is the Mexican queso. YUM!I am usually a sucker for pepper jack cheese when it comes to enchiladas but my friend who doesn’t even like to cook told me one day she made my enchiladas using Mexican queso and I was like GENIUS! Why haven’t I done that before. No shaking your heads- judge not:)

The chipotle sauce is the star and it is so easy that after you have a bite you are sure to want to make a batch to store in the refrigerator to use with tacos, Mexican pizza, nachos, etc. I hope you all have a wonderful Thanksgiving and I can’t wait to see you back here on Monday when I show you how crafty I have become lately with my DIY Cinnamon Ornaments! Perfect addition to your Christmas packaging!

If you are looking for a fun way to entertain your kids while out of school for Thanksgiving head on over to Belleicious Kids for my Candy Corn Sugar Cookies and Edible Acorns! Easy and Delicious!



Chickpea and Zucchini Enchiladas with Roasted Chipotle Sauce, a.k.a. Best Veggie Enchiladas EVER


  1. 2 large zucchini, washed and diced
  2. 1 small onion, diced
  3. 1 can chickpeas, drained
  4. 2 TBSP Devo Olive Oil
  5. 1/2 tsp salt and pepper each
  6. 1/2 tsp cayenne
  7. 1/2 tsp paprika
  8. 1 clove garlic, minced
  9. 10-12 flour tortillas
  10. For the Sauce:
  11. 2 1/2 tsp adobe sauce
  12. 1/2 tsp salt
  13. 1/2 tsp paprika
  14. 1/2 tsp pepper
  15. 2 TBSP flour
  16. 2 TBSP oil
  17. 1 cup chicken stock
  18. 2 roma tomatoes
  19. 1 clove garlic


First lets roast out tomatoes for our sauce. Place the tomatoes (whole) on a roasting sheet with a drizzle of olive oil and the clove of garlic. Roast at 400 for 10 minutes or until the skin begins to turn sightly brown. Remove and allow to cool.
Meanwhile, saute your zucchini, onions, garlic and chickpeas in a medium sized skillet over medium to low heat. Cook for 6-8 minutes. Toss with the salt, pepper, cayenne and paprika. Place the filling in a large glass bowl and add in the cheese. Set aside.
Back to the Sauce: Dice up the roasted roma tomatoes and the clove of garlic. Heat the oil in the same pan you were using to saute the veggies (just another way to add extra flavor and less pans). Toss in the flour and stir until incorporated and slightly turning golden brown. Add in the adobe sauce and chicken stock, stirring slowly, until all combined. Season with the salt, pepper and paprika. Bring to a boil then reduce heat and allow to cook on low for 10-15 minutes.




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  1. Love love love this one, Jessica! Happy Thanksgiving!
    Candace recently posted..MYM 111812My Profile

  2. love the chickpeas in these enchiladas–great idea. and a healthy one to have in the days after the big feast.
    wishing you and your family a wonderful Thanksgiving!
    nancy at good food matters recently posted..Holiday Sides: tweaking traditionMy Profile

  3. Mmm, I love chickpeas, what a creative idea. And that chipotle sauce sounds amazing!
    Shea Sayers recently posted..Nautical NeutralsMy Profile

  4. I’m bookmarking this delicious looking recipe for my vegetarian friends! And those cookies look perfect for children and adults!!

    Happy Thanksgiving!

    Bonnie recently posted..Spiced Pumpkin Balls ReduxMy Profile

    • kbelleicious says:

      Oh Bonnie- bookmark for ur friends and yourself bc you can’t go wrong with these. They r soo good. Hope you had a wonderful thanksgiving

  5. Awesome twist on enchiladas Jessica. You always impress me!
    Jed Gray (sportsglutton) recently posted..Monday Morning HumorMy Profile

  6. These enchiladas look out of this world DELICIOUS! I really love the chickpea filling.
    Angie@Angie’s Recipes recently posted..Multiseed Bread with Carrot and YogurtMy Profile

  7. What a great filling, so original. I know I’d love it. We eat Enchiladas often too.
    Barbara @ Barbara Bakes recently posted..Classic Pecan Pie and Thanksgiving Recipe RoundupMy Profile

  8. Love the close-up photo of the filling! I’m thinking of ditching traditional Thanksgiving fare and serving up this instead!
    yummychunklet recently posted..ffwD: Herbed Goat Cheese Mini PuffsMy Profile

  9. jessica- i’m drooling over the filling needles to say the enchiladas. I love the combination of chickpeas and zucchini- you are a genius in getting your family to eat the veges!
    daphne recently posted..LA and NYC 2012My Profile

  10. This does look awesome Jessica, I’m interested in the tortillas they actually look like they may have cheese in them or perhaps are corn based (I know the recipe said flour)?
    I will have to try my hand at one of these soon, so yummy.
    Eva recently posted..Celeriac and Potato “Mash”My Profile

    • kbelleicious says:

      They are corn based- your so smart! It’s a special type that our grocery store around here makes. They have someone making them all throughout the day. It’s a roasted red pepper flavor

  11. Now this looks like some vegetarian food I could gobble down! What a fantastic filling! And I love your cute autumnal treats, too :) Happy Thanksgiving, my friend!

  12. Belle, you are always such an inspiration with your incredible recipes – delicious!
    :-) Mandy

  13. I can imagine why he was bagging for more, it looks amazing.

  14. I didn’t think your enchiladas could get any better but maybe…
    Maureen | Orgasmic Chef recently posted..Hands-Off Moroccan CouscousMy Profile

  15. This looks amazing. I’ll share this recipe with my vegetarian training clientele! Have a Happy Thanksgiving!
    lisa {smart food and fit} recently posted..You Win Some, You Lose Some! {Lia Sophia Giveaway}My Profile

  16. Those are simply amazing! Great twist on a classic…
    SallyBR recently posted..500 POSTS AND THE BEST THING I EVER MADEMy Profile

  17. YUM! I would definitely go crazy for these. Great way to be creative with vegetarian Jessica. Have a very, very happy Thanksgiving.
    Geni recently posted..A Tunnel of Fudge Cake Happy Birthday Toast to My DadMy Profile

  18. oh my gosh jessica. these look SO. GOOD. that 3rd picture down?? WOW.

    enchiladas are one of my very favorite meals- to cook and eat. i didn’t have a good vegetarian recipe- but NOW i do!!

    making these very, very soon.
    Torrie @ a place to share… recently posted..The scenic road.My Profile

  19. I just love enchiladas Jessica and your recipe has got me so intrigued to prepare at home (we eat out at a local Mexican cantina that can’t be beat), but I’d love to try this at home!!! Thanks for sharing this yummy recipe! I would also like to wish you and your family and most wonderful and blessed Thanksgiving! I am grateful for your friendship!

    Big hugs,
    Roz recently posted..White Chocolate Drizzled Cranberry Pistachio BiscottiMy Profile

  20. hi jessica, tho i havent tried adobe sauce, our fillings with chickpeas and roasted tomatoes and cheese oredi got me drooling! happy thanksgiving to you!
    lena recently posted..Laksa KedahMy Profile

  21. Mexican food is my Favorite and what a great wayt to change it up a notch plus I will feel better knowing this is healthier.
    Kelli H recently posted..Mind Yo Bussiness FoolMy Profile

  22. Your variation of enchilada is great. I think aside from the chipotle sauce, it’s the Mexican quezo that does wonder to the veggies. Is this similar to Queso añejo (an aged Mexican cheese)?

  23. I always throw chickpeas in my enchiladas now that I’m a vegetarian! These look awesome. The perfect amount of cheese and veggies…oh and chipotle, of course!
    Joanne recently posted..Recipe: Quinoa and Sweet Potato CroquettesMy Profile

  24. Holy Moly! These look incredibly delicious! Definitely a healthy Lunch for me.
    Balvinder recently posted..Sweet And Spicy Parsnip SoupMy Profile

  25. kitchen flavours says:

    Your chickpeas enchiladas looks absolutely delicious! I have always wanted to make enchiladas! In the meantime, roll one over! Yum!

  26. Oh my! That picture of the filling makes me just want to grab a spoon and dig in. I don’t know that much would make it into the enchilada! Fabulous flavor combos. My kids would especially love these – they are little chickpea junkies. :) I hope you had a great Thanksgiving Jessica!
    Kristy recently posted..Gratitude.My Profile

  27. Being a Texas girl, I have always loved enchiladas. Your recipe sounds delicious.
    Karen (Back Road Journal) recently posted..Flounder Topped With A Shrimp Cream SauceMy Profile

  28. These veggie enchiladas look really flavorful and delicious! I also like those acorns – very cute idea.
    Amy (Savory Moments) recently posted..Maple pecan pieMy Profile

  29. OMG girl! I’m so making these. When you said your meat loving hubby loved these, you had me. I’m always searching for a vegeterian alternative to my old chicken ench standby.

    Sorry about my cranky email today. It was a manic Monday morning and this word press migration has been crazy and consuming all of my time!

    Thanks for your sweet comment!


  30. Oh this is a recipe that I need to try this week! I love chick peas and cook a large batch of them each time. This way I have plenty to freeze and use at a moments notice. This really looks so easy and delicious!!
    Alicia@ eco friendly homemaking recently posted..Snickers PopcornMy Profile

  31. Hi Jessica,
    I love your creativity! What a wonderful twist on enchiladas. I love the filling!
    Asmita recently posted..Black Daal or “Kaali Daal”My Profile

  32. I was eating Chinese food for the past 2 weeks and I’m ready to eat Enchiladas especially if they look delicious like this! :)
    Nami | Just One Cookbook recently posted..Hot Tofu | Yudofu 湯豆腐My Profile

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