Cheesy Chickpea Enchiladas
PREPARATION: 15 MINUTES, COOKING: 20 MINUTES
2 tablespoons (30 ml) olive oil
1 red onion, thinly sliced
1 teaspoon (5 ml) ground cumin
1 clove garlic, crushed
1 small red chile, seeded and sliced
2 cups (500 g) tomatoes, chopped
15 ounce (425 ml) can low-sodium chickpeas, drained and rinsed
freshly ground black pepper
4 large, 8 inch (20 cm), flour tortillas
1 small iceberg lettuce, shredded
1/2 avocado, diced
1/3 cup (60 g) sharp cheddar, grated
low-fat Greek-style yogurt or low-fat sour cream, to serve
1 Heat the oil in a frying pan over medium–high heat and cook the onion, stirring occasionally, for 5 minutes, or until softened and lightly browned.
2 Add the cumin and stir to combine, then add the garlic, chile, tomatoes and chickpeas. Cook over medium heat, stirring occasionally, for 5–8 minutes, or until the liquid has almost evaporated and season to taste with the black pepper.
3 Preheat the broiler to high. Place the tortillas on a flat surface and divide the lettuce and avocado among them. Spoon the chickpea mixture down the center of each, fold the sides over, and place in a heatproof dish. Sprinkle with cheese and broil until the cheese melts. Serve with yogurt or sour cream.
|Cheesy Chickpea Enchiladas|