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Vegetarian Enchilada Recipe #SundaySupper
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Vegetarian Enchiladas Recipe with Chickpea Curry

This Vegetarian Enchiladas Recipe is a healthy, hearty, and filling dish perfect for weeknight or weekend cooking. These enchiladas blend a fusion of Indian and Mexican flavors into one tasty meal!
Course Main Course
Cuisine Indian, Mexican, Vegetarian
Keyword casserole recipes, Vegetarian Enchiladas
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 448kcal
Author Susan Pridmore

Ingredients

Chickpea Curry

  • 1 Tbsp. extra-virgin olive oil
  • 2 cups yellow onion finely diced
  • 2 large cloves garlic minced
  • 2 tsp. curry powder
  • 1.4 tsp. ground cinnamon
  • 1 cup vegetable broth or water
  • 13.66 oz light coconut milk or regular, canned
  • 1 Tbsp. lime juice
  • 1 tsp. ground ginger
  • 1 ½ tsp. kosher salt
  • 2 cups chickpeas cooked
  • 1 Tbsp. Sriracha optional

Lime Rice

  • 2 ¼ cups water
  • 1 cup basmati brown rice uncooked
  • 1 tsp. kosher salt
  • ½ lime zested
  • 1 tsp. lime juice

Enchilada Casserole

  • Butter for baking pan
  • 1 cup roasted red pepper strips
  • 6 flour tortillas
  • ½ cup cheddar cheese grated
  • 2 Tbsp. cilantro coarsely chopped
  • chicken coarsely diced, optional

Instructions

Chickpea Curry:

  • Mince 2 large cloves garlic and 1 large onion (yields 2 cups).
  • Heat 1 Tbsp. olive oil in pan on medium-high heat.
  • Add the minced onion and saute for 10 minutes or until completely softened.
  • Stir in the minced garlic, curry powder, and cinnamon and saute for another minute or two, toasting the spices.
  • Add the vegetable broth or water and simmer for 10 minutes or until reduced by half.
  • Add the can of coconut milk, lime juice, ground ginger, kosher salt, cooked chickpeas, and Sriracha (optional). Stir all of these ingredients and simmer for another 10 minutes on low heat.
  • Adjust the lime juice and other spices to your taste preferences.

Lime Rice:

  • Bring the water to a boil in a small pot on the stove top.
  • Reduce heat and add the rice and salt. Cover and simmer on low for about 20 minutes or until the rice is tender and the water has been absorbed.
  • Zest half of a lime into the rice.
  • Add lime juice to the rice and stir.

Enchilada Casserole:

  • Preheat the oven to 350 degrees.
  • Butter a 7x11 inch baking pan to prevent sticking.
  • Cut 1 cup of roasted red peppers into thin strips. (Reserve some of the roasted red peppers for garnish).
  • Construct the enchiladas by adding a few spoonfuls of rice to a tortilla, then adding a few spoonfuls of curry on top or rice, and then adding a few strips of roasted red pepper.
  • Roll the tortilla and place seam-side down in the baking dish. Repeat with the remaining 5 tortillas. They will fit snugly in the pan.
  • Top with the remaining chickpea curry and ½ cup of shredded cheddar cheese.
  • Cover the pan with foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 10 minutes.
  • Garnish with the reserved roasted red pepper pieces and fresh cilantro. Serve warm.

Notes

Feel free to add diced chicken to the tortillas for the omnivores at the table.

Nutrition

Calories: 448kcal | Carbohydrates: 67g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 1671mg | Potassium: 423mg | Fiber: 7g | Sugar: 6g | Vitamin A: 660IU | Vitamin C: 21.5mg | Calcium: 184mg | Iron: 4.1mg