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

Ingredients

  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

Instructions

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.
http://kitchenbelleicious.com/2012/11/19/chickpea-and-zucchini-enchiladas-with-roasted-chipotle-sauce/

 

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    • 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

    • kbelleicious says

      Oh wouldn’t that be easy and fun! My family would never let me get away with that though!

  1. says

    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

  2. says

    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

  3. says

    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!

  4. says

    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
    Roz recently posted..White Chocolate Drizzled Cranberry Pistachio BiscottiMy Profile

  5. says

    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

  6. says

    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)?

  7. kitchen flavours says

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

  8. says

    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

  9. says

    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!

    xoxo,
    Jackie