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.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/?p=6351