Vegeterian, Veggies

Chickpea & Zucchini Enchiladas+Roasted Chipotle Sauce

chickpea-and-zucchini-enchiladas-with-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
  • 2 large zucchini, washed and diced
  • 1 small onion, diced
  • 1 can chickpeas, drained
  • 2 TBSP Devo Olive Oil
  • ½ tsp salt and pepper each
  • ½ tsp cayenne
  • ½ tsp paprika
  • 1 clove garlic, minced
  • 10-12 flour tortillas
  • For the Sauce:
  • 2½ tsp adobe sauce
  • ½ tsp salt
  • ½ tsp paprika
  • ½ tsp pepper
  • 2 TBSP flour
  • 2 TBSP oil
  • 1 cup chicken stock
  • 2 roma tomatoes
  • 1 clove garlic
Instructions
  1. 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.
  2. 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.
  3. 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.

 

42 Comments

  1. Candace

    Love love love this one, Jessica! Happy Thanksgiving!

    19 . Nov . 2012
  2. nancy at good food matters

    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!

    19 . Nov . 2012
  3. Shea Sayers

    Mmm, I love chickpeas, what a creative idea. And that chipotle sauce sounds amazing!

    19 . Nov . 2012
  4. Bonnie

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

    Happy Thanksgiving!

    Best,
    Bonnie

    19 . Nov . 2012
    • kbelleicious

      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

      26 . Nov . 2012
  5. Jed Gray (sportsglutton)

    Awesome twist on enchiladas Jessica. You always impress me!

    19 . Nov . 2012
  6. Angie@Angie's Recipes

    These enchiladas look out of this world DELICIOUS! I really love the chickpea filling.

    19 . Nov . 2012
    • kbelleicious

      Thanks Angie. I hope you get a chance to try it bc it was sooo darn good:) will be by soon

      26 . Nov . 2012
  7. Barbara @ Barbara Bakes

    What a great filling, so original. I know I’d love it. We eat Enchiladas often too.

    19 . Nov . 2012
  8. yummychunklet

    Love the close-up photo of the filling! I’m thinking of ditching traditional Thanksgiving fare and serving up this instead!

    19 . Nov . 2012
    • kbelleicious

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

      29 . Nov . 2012
  9. daphne

    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!

    19 . Nov . 2012
    • kbelleicious

      Hey when u have picky little boys and a picky man you have to get creative! Lol!

      26 . Nov . 2012
  10. Eva

    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.

    19 . Nov . 2012
    • kbelleicious

      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

      29 . Nov . 2012
  11. Liz

    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!

    19 . Nov . 2012
    • kbelleicious

      Happy thanksgiving Liz. Hope you had a great one!

      26 . Nov . 2012
  12. Mandy - The Complete Cook Book

    Belle, you are always such an inspiration with your incredible recipes – delicious!
    🙂 Mandy

    20 . Nov . 2012
  13. Marta @ What should I eat for breakfast today

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

    20 . Nov . 2012
  14. Maureen | Orgasmic Chef

    I didn’t think your enchiladas could get any better but maybe…

    20 . Nov . 2012
    • kbelleicious

      Oh thanks Maureen!

      29 . Nov . 2012
  15. lisa {smart food and fit}

    This looks amazing. I’ll share this recipe with my vegetarian training clientele! Have a Happy Thanksgiving!

    20 . Nov . 2012
    • kbelleicious

      Thanks Lisa! Hope your doing great! It’s been a while! I must visit soon

      29 . Nov . 2012
  16. SallyBR

    Those are simply amazing! Great twist on a classic…

    20 . Nov . 2012
  17. Geni

    YUM! I would definitely go crazy for these. Great way to be creative with vegetarian Jessica. Have a very, very happy Thanksgiving.

    20 . Nov . 2012
  18. Torrie @ a place to share...

    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.

    20 . Nov . 2012
  19. Roz

    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

    20 . Nov . 2012
  20. lena

    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!

    21 . Nov . 2012
  21. Kelli H

    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.

    21 . Nov . 2012
  22. Solana Beach Foodie

    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)?

    22 . Nov . 2012
  23. Joanne

    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!

    22 . Nov . 2012
  24. Balvinder

    Holy Moly! These look incredibly delicious! Definitely a healthy Lunch for me.

    22 . Nov . 2012
  25. kitchen flavours

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

    23 . Nov . 2012
  26. Kristy

    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!

    24 . Nov . 2012
  27. Karen (Back Road Journal)

    Being a Texas girl, I have always loved enchiladas. Your recipe sounds delicious.

    24 . Nov . 2012
  28. Amy (Savory Moments)

    These veggie enchiladas look really flavorful and delicious! I also like those acorns – very cute idea.

    24 . Nov . 2012
  29. jackie @ marin mama cooks

    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

    26 . Nov . 2012
  30. Alicia@ eco friendly homemaking

    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!!

    26 . Nov . 2012
    • kbelleicious

      Oh that is a great idea. I have never thought to do that with a big batch of chickpeas!

      29 . Nov . 2012
  31. Asmita

    Hi Jessica,
    I love your creativity! What a wonderful twist on enchiladas. I love the filling!

    27 . Nov . 2012
    • kbelleicious

      Thanks sweet friend! It was a really good way to get out of the norm!

      29 . Nov . 2012
  32. Nami | Just One Cookbook

    I was eating Chinese food for the past 2 weeks and I’m ready to eat Enchiladas especially if they look delicious like this! 🙂

    28 . Nov . 2012

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