Quick & Easy

Chickpea corn enchiladas

chickpea corn enchiladas
4
15M
25M
40M

Ingredients

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

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