Enchiladas Verdes with Chickpea Filling
Ingredients
- 10 corn tortillas
- 1 can chickpeas, mashed
- 1 portobello mushroom, diced
- 1/2 cup white onion, diced
- 1/2 cup vegetable broth
- 1 tsp cumin
- 1-2 tsp chili powder
- Salt and pepper to taste
Sauce
- 5 tomatillos, peeled
- 1 poblano pepper
- 1 jalapeño or serrano pepper
- 1/2 block silken tofu
- 3 garlic cloves
- 2 tsp No Chicken Better than Bouillon
- 1 tbsp nutritional yeast
- 1 cup water
- Salt to taste
Preparation
Roast the tomatillos and peppers.
Blend the sauce ingredients.
Make the filling in under 15 minutes.
Roll them up.
Bake.
Notes
Enchiladas verdes are like saucy tacos baked or fried to perfection.
This version is protein-packed and nutrient-dense with a creamy green salsa made from roasted tomatillos and peppers.
