Best Chickpea Enchiladas Recipe

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Here is my go-to chickpea enchilada recipe, with a quick homemade sauce, seasoned chickpea filling, and plenty of melted cheese wrapped in soft corn tortillas.

These enchiladas have become my family’s favorite meatless Monday dinner. I often make a double batch because everyone loves having the leftovers for lunch the next day. Nothing beats having ready-to-heat enchiladas waiting in the fridge, right?

What Kind of Chickpeas Should I Use?

For enchiladas, you can use either canned or home-cooked chickpeas – both options will give you great results. If you’re going with canned chickpeas (also called garbanzo beans), simply drain and rinse them well before using. Home-cooked chickpeas might give you a slightly better texture and let you control the salt level, but they’ll need to be soaked overnight and cooked until tender. No matter which type you choose, make sure the chickpeas are fully cooked and tender – they should easily squish between your fingers. A quick tip: if your chickpeas seem a bit firm, you can simmer them in water for 5-10 minutes before adding them to your enchilada filling.

Options for Substitutions

This recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Chickpeas: Not a fan of chickpeas or don’t have any? You can use black beans, pinto beans, or even refried beans instead. If using refried beans, you won’t need to mash them.
• Tortillas: Both corn and flour tortillas work well here. Corn tortillas are more traditional and naturally gluten-free, but flour ones are easier to roll. Just warm them slightly before rolling to prevent cracking.
• Cheese: Feel free to mix and match your cheese options – monterey jack, cheddar, pepper jack, or a Mexican cheese blend all work great. For a dairy-free version, try your favorite plant-based shredded cheese.
• Sour cream: Greek yogurt makes a great substitute for sour cream. For dairy-free options, try cashew cream or dairy-free sour cream alternatives.
• Veggie broth: You can use any type of broth you have – chicken broth works fine if you’re not vegetarian, or just use water with a bit of extra seasoning.
• Bell pepper: Any color bell pepper works, or you could swap in poblano peppers for a mild heat. You can even use frozen pepper strips in a pinch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chickpea enchiladas is ending up with a soggy tortilla – to prevent this, always lightly fry your tortillas in oil for about 10 seconds per side before filling them, as this creates a barrier that keeps them from getting too wet from the sauce. A common mistake is overfilling the enchiladas, which can lead to them falling apart during rolling; stick to about 3-4 tablespoons of filling per tortilla for the perfect balance. When making the enchilada sauce, avoid rushing the flour-cooking step – let it cook with the oil for at least 1-2 minutes to remove the raw flour taste and create a richer sauce. For the best texture, make sure to drain and pat dry your chickpeas before adding them to the filling, as excess moisture can make your enchiladas watery.

What to Serve With Chickpea Enchiladas?

These hearty chickpea enchiladas pair perfectly with classic Mexican side dishes that’ll make your meal complete. A simple side of Mexican rice or cilantro-lime rice helps soak up all that tasty enchilada sauce, while refried beans add an extra layer of protein and flavor to your plate. For something fresh, try a quick cabbage slaw with lime juice and cilantro, or whip up a simple green salad with avocado and a squeeze of lime. If you’re feeding a crowd, set out bowls of extra toppings like diced tomatoes, shredded lettuce, and pickled jalapeños so everyone can customize their plate.

Storage Instructions

Keep Fresh: These chickpea enchiladas will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together nicely. Just cover them well to prevent them from drying out.

Freeze: You can freeze these enchiladas for up to 3 months! I recommend freezing them before baking – just assemble, wrap tightly in foil, and pop in a freezer bag. When you’re ready to eat, thaw overnight in the fridge and bake as directed, adding about 10-15 minutes to the cooking time.

Make Ahead: Want to prep these in advance? You can assemble the enchiladas up to 24 hours before baking. Just cover and refrigerate, then add the sauce and cheese right before putting them in the oven. The enchilada sauce can also be made up to 5 days ahead and stored in the fridge.

Reheat: To warm up leftover enchiladas, cover with foil and pop them in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions, though the tortillas might be a bit softer this way.

Preparation Time	20-30 minutes
Cooking Time	30-45 minutes
Total Time	50-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 60-70 g
• Fat: 90-100 g
• Carbohydrates: 180-200 g

Ingredients

• 1¾ cups red enchilada sauce
• 8 tortillas, 8-inch size (flour or corn)
• 150g grated cheese (about 5.5oz, cheddar or pepper jack)
• 1 tablespoon olive oil
• 1 large yellow onion
• 400g cooked chickpeas (around 14oz)
• 1 large bell pepper, any color
• ¾ cup red enchilada sauce (180ml)
• 4 tablespoons sour cream
• 75g cheese (about 2.6oz, cheddar, pepper jack, cotija, or feta)
• ¼ teaspoon salt
• 1½ tablespoons olive oil
• 2 tablespoons plain flour
• 2 cups veggie broth (480ml)
• 2 tablespoons chili powder
• 400g canned crushed tomatoes (approximately 14oz)
• 3 garlic cloves
• 1 tablespoon vinegar*
• ½ teaspoon salt
• 1½ tablespoons sugar
• (optional) ½ – 1 teaspoon hot sauce**

Step 1: Make the Red Enchilada Sauce

In a small saucepan, heat oil over medium-high heat.

Add flour and whisk until smooth to form a roux.

Once it starts bubbling, reduce the heat to medium and cook for two minutes, whisking regularly until slightly browned.

Add chili powder, whisk in, and increase heat to high.

Pour in half a cup of vegetable stock, whisk until smooth and thickened.

Gradually add the remaining stock, half a cup at a time, whisking in between.

Once all the stock is incorporated, add tomatoes, garlic, vinegar, salt, sugar, and hot sauce (if using).

Mix well.

When the mixture begins to bubble, reduce heat to medium-high and cook for 10-12 minutes until it thickens and can coat the back of a spoon, adjusting the heat as needed while using a splatter guard.

Step 2: Prepare the Chickpea Filling

In a large pan or skillet, heat olive oil over medium-high heat.

Add chopped onions and fry until browned, stirring regularly to avoid burning.

If necessary, reduce the heat.

Add chopped bell peppers and cook for another three minutes.

Add chickpeas and cook for an additional two minutes.

Add the remaining ingredients: enchilada sauce, sour cream, cheese, and salt.

Stir to combine and remove from heat.

Step 3: Preassemble the Enchiladas

Preheat your oven to 350°F (180°C).

Take a tortilla and place one-eighth of the chickpea mixture just below the midline, keeping at least half an inch from the edges.

Fold the edge closest to you over the filling, then tightly roll the tortilla with even pressure, leaving it seam side down.

Step 4: Arrange and Sauce the Enchiladas

Pour about a quarter cup (four tablespoons) of the red enchilada sauce into an 8 x 12-inch casserole dish.

Use the back of a spoon to spread it over the bottom and into the corners.

Place each rolled enchilada seam side down in the dish, and repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce over the center of the enchiladas, smoothing it over the tops with the spoon’s back.

Step 5: Bake and Serve

Evenly distribute grated cheese over the enchiladas.

Loosely cover the dish with foil, tenting it to avoid touching the cheese.

Bake in the oven for 20 minutes.

Remove the foil during the last five minutes.

If desired, broil for an additional 2-3 minutes to brown the cheese.

Once done, allow the enchiladas to cool slightly before serving.

Add optional toppings if desired and enjoy your delicious enchiladas!