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Creamy Coconut Chickpea Enchiladas

These Creamy Coconut Chickpea Enchiladas fuse rich flavors and creamy textures, creating a delightful plant-based dish perfect for family meals.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Creamy Coconut Spice Sauce
  • 2 tablespoons tomato paste
  • 1 1/4 cups full-fat coconut milk
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon dried fenugreek leaves or 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
For the Chickpea & Vegetable Filling
  • 1 1/2 teaspoons cooking oil
  • 1/2 cup chopped onion
  • 1 cup chopped or sliced bell pepper
  • 3 ounces sliced mushrooms
  • 2 tablespoons ginger-garlic paste or 4 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 1/2 cups cooked chickpeas, drained and rinsed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh lime juice
For Assembling
  • 4 to 6 medium tortillas
  • Hot sauce, to taste
  • 1 to 1 1/2 cups shredded mozzarella-style cheese (dairy-free or regular)
Optional Garnish
  • Chopped red onion
  • Fresh cilantro
  • Extra hot sauce or lime wedges

Method
 

Preparation
  1. Preheat your oven to 400°F and lightly grease an 8 x 11-inch baking dish.
  2. In a bowl, whisk together the tomato paste, coconut milk, garam masala, paprika, ground coriander, fenugreek or oregano, salt, and garlic powder. Let that sit for now.
Cooking
  1. Heat the cooking oil in a skillet over medium heat.
  2. Add the onion, bell pepper, mushrooms, and ginger-garlic paste. Sauté for about 3–4 minutes, until softened.
  3. Toss in the chickpeas, salt, pepper, and lime juice. Stir in half of your prepared sauce and let it simmer for 5–7 minutes before removing it from the heat.
  4. If you like it spicy, mix some hot sauce into the remaining coconut sauce and thin with 1–2 tablespoons of water.
  5. Spread a third of this sauce over the bottom of your baking dish.
Assembly
  1. Fill each tortilla with the chickpea filling, roll them up snugly, and place seam-side down in the dish.
  2. Pour the remaining sauce over the top and sprinkle with shredded cheese.
  3. Bake uncovered for 12–15 minutes, or until the sauce is bubbling and the tortillas have a slight golden hue.
  4. Once out of the oven, allow them to rest for about 5 minutes. Garnish with fresh red onion, cilantro, and those lime wedges to brighten up each plate.

Notes

These enchiladas are easy to store—let them cool and refrigerate for up to 3 days. For longer storage, they can be frozen without cheese for up to 3 months.