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Creamy Coconut Chickpea Enchiladas

A comforting, plant-based take on enchiladas featuring a creamy coconut spice sauce and a savory chickpea filling, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Plant-based
Calories: 350
Ingredients Method Notes

Ingredients
  

Creamy Coconut Spice Sauce
  • 2 tablespoons tomato paste
  • 1.25 cups full-fat coconut milk
  • 1.5 teaspoons garam masala
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon dried fenugreek leaves (or 1/2 teaspoon dried oregano)
  • 0.25 teaspoon salt
  • 0.25 teaspoon garlic powder
Chickpea & Vegetable Filling
  • 1.5 teaspoons cooking oil
  • 0.5 cup chopped onion
  • 1 cup chopped or sliced bell pepper
  • 3 ounces sliced mushrooms
  • 2 tablespoons ginger-garlic paste (or 4 cloves garlic, minced, plus 1 inch fresh ginger, minced)
  • 1.5 cups cooked chickpeas, drained and rinsed
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 teaspoon fresh lime juice
For Assembling
  • 4-6 medium tortillas
  • to taste hot sauce
  • 1-1.5 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 (200°C), and lightly grease an 8 x 11-inch baking dish.
  2. In a bowl, whisk together the tomato paste, coconut milk, garam masala, paprika, coriander, fenugreek (or oregano), salt, and garlic powder. Set this creamy concoction aside.
Cooking
  1. Heat the cooking oil over medium heat in a skillet. Sauté the onion, bell pepper, mushrooms, and ginger-garlic paste for about 3–4 minutes, allowing the vegetables to soften.
  2. Add in the chickpeas, salt, pepper, and lime juice. Stir in half of the prepared sauce and let it simmer for 5–7 minutes.
  3. If you’re a fan of heat, mix some hot sauce into the remaining sauce, thinning it with 1–2 tablespoons of water if needed. Spread one-third of this sauce across the bottom of your baking dish.
  4. Fill each tortilla with the chickpea mixture, rolling them snugly and placing them seam-side down in the dish.
  5. Pour the rest of the sauce over the rolled enchiladas and top with the shredded cheese.
  6. Bake uncovered for 12–15 minutes until the cheese is melting and golden, and the sauce is bubbling.
  7. Let the dish rest for a solid 5 minutes before diving in and garnishing with red onion, cilantro, and extra hot sauce or lime.

Notes

These enchiladas can be covered and stored in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F until warmed through, about 10-15 minutes. If freezing, wrap tightly and they will last up to 3 months before baking.