Contributed By: cherokee_flower
Womans Weekly
Quick vegetarian meal, very light and tasty enchilada recipe
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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Kids can help make it
Vegetarian
Meal Type: Entree
Ingredients
1 tbsp Olive oil
1 Sml onion
1 clove Garlic
1 tsp Sweet paprika
1/2 tsp Ground chilli powder
1 tsp Ground cumin
400g Can tomato puree
300g Can chickpeas, rinsed, drained
1 tbsp Coarsely chopped fresh coriander
8 Corn tortillas
1 Sml red onion (100g), chopped coarsely
1 Med tomato (190g), chopped coarsely
1 Sml avocado (200g), chopped coarsely
1/2 cup (60g) coarsely grated cheddar cheese
1/2 cup Loosely packed, finely shredded iceberg lettuce
Preparation
1. heat oil in medium saucepan; cook onion and garlic, stirring, until onion softens, Add spices; cook, stirring, 2 mins. Add puree, bring to a boil; reduce heat, simmer, stirring occasionally, 5 minutes. Add chickpeas and coriander; cook, stirring, until hot.
2. Soften tortillas in microwave oven on HIGH (100%) for 30 seconds. Divide chickpea mixture and remaining ingredients among tortillas, fold enchiladas to enclose filling.
Cook's Notes
You can soften tortillas by wrapping them in foil and heating them in a moderate oven about 5 minutes or until hot.
Nutrition Information
Total Fat: 21.2g