Name: Chickpea corn enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 small white onion (80g), chopped coarsely; 1 clove garlic, crushed; 1 teaspoon sweet paprika; 1/2 teaspoon ground chilli powder; 1 teaspoon ground cumin; 400 gram can tomato puree; 300 gram can chickpeas, rinsed, drained; 1 tablespoon coarsely chopped fresh coriander; 8 corn tortillas; 1 small red onion (100g), chopped coarsely; 1 medium tomato (190g), chopped coarsely; 1 small avocado (200g), chopped coarsely; 1/2 cup (60g) coarsely grated cheddar cheese; 1/2 cup loosely packed, finely shredded iceberg lettuce

Chickpea corn enchiladas

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

1 tablespoon olive oil

1 small white onion (80g), chopped coarsely

1 clove garlic, crushed

1 teaspoon sweet paprika

1/2 teaspoon ground chilli powder

1 teaspoon ground cumin

400 gram can tomato puree

300 gram can chickpeas, rinsed, drained

1 tablespoon coarsely chopped fresh coriander

8 corn tortillas

1 small red onion (100g), chopped coarsely

1 medium tomato (190g), chopped coarsely

1 small avocado (200g), chopped coarsely

1/2 cup (60g) coarsely grated cheddar cheese

1/2 cup loosely packed, finely shredded iceberg lettuce

Method

1.Heat oil in medium saucepan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, 2 minutes. 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.

We used 16cm-round corn tortillas, which are packaged in cryovac. Unused tortillas can be frozen in freezer bags for up to three weeks. You can also soften tortillas by wrapping them in foil and heating them in a moderate oven for about 5 minutes or until hot.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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