Chickpea and Mushroom Enchiladas

Name: Chickpea and Mushroom Enchiladas
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Mexican, Latin American, American
Ingredients: 465g jar roasted peppers, drained; 2tsp vegetable oil; 1 red onion, finely chopped; 400g baby chestnut mushrooms, halved or quartered if large; 2tbsp chipotle paste; 2 garlic cloves, crushed; 400g tin chickpeas, drained and rinsed; Juice 1 lime, plus wedges to serve; Large handful coriander, roughly chopped; 75g mature Cheddar or Red Leicester, grated; 8 flour tortillas; 150ml soured cream

4 steps

Prep:25minCook:40min

Jarred roasted peppers make a wonderfully easy sauce for these tasty vegetarian enchiladas. For extra heat, top with pickled jalapeños before cooking in the oven.

Updated at: Thu, 17 Aug 2023 00:21:04 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories542 kcal (27%)

Total Fat23.2 g (33%)

Carbs63.7 g (24%)

Sugars11.6 g (13%)

Protein20.5 g (41%)

Sodium1288.6 mg (64%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

465groasted peppers

drained

2 tspvegetable oil

1red onion

finely chopped

400gbaby chestnut mushrooms

halved or quartered if large

2 Tbspchipotle paste

2garlic cloves

crushed

400gtin chickpeas

drained and rinsed

1lime

juice, plus wedges to serve

coriander

large, roughly chopped

75gmature Cheddar

or Red Leicester, grated

8flour tortillas

150mlsoured cream

Instructions

Step 1

Preheat oven to 200°C (180°C fan) mark 6. Whizz 200g of the peppers in the small bowl of a food processor, or use a stick blender, until smooth. Slice the remaining peppers to make 8 long pieces. Set aside.

OvenPreheat

Step 2

Heat the oil in a large, deep frying pan over low heat and fry the onion for 5min, until slightly softened. Increase heat to medium, add the mushrooms and fry for 5min, until golden. Stir in the chipotle paste and garlic and cook for 1min. Stir in the chickpeas and pepper purée and bubble for 1min, then remove from the heat and stir in the lime juice, ½ the coriander, 25g grated cheese and some seasoning.

Step 3

Lay a pepper strip in the middle of a tortilla, spread 1/8 of the mushroom filling on top and roll up tightly. Repeat with remaining tortillas, peppers and filling. Arrange the rolls (seam down) in a single layer in a 2.5 litre ovenproof dish. Spread the soured cream on top, then scatter over the remaining cheese.

Step 4

Cook the enchiladas in the oven for 25min, or until golden. Scatter over the remaining coriander and serve with lime wedges for squeezing over or guacamole, if you like.