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Chickpea Scramble Breakfast Enchiladas with Chipotle Sauce and Avocado Cream

Delectable vegan enchiladas with a brunch-y flair! Chickpea scramble breakfast enchiladas with homemade chipotle sauce and avocado cream sauce.
Course Breakfast
Cuisine gluten-free, nut-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword chickpea breakfast enchiladas
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Total Yield 10 enchiladas
Calories Per Serving 293 kcal
Author Yup, it's Vegan

Ingredients

For the chickpea scramble filling:

  • 1 tbsp olive oil
  • 1 russet potato peeled and diced
  • 1/2 large yellow or white onion diced
  • 1 bell pepper seeds and pith removed, diced
  • 1 jalapeno seeds and pith removed, diced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground black pepper
  • 1 15-oz. can chickpeas (see notes)

For the chipotle sauce:

For the chickpea scramble breakfast enchiladas:

  • 10 corn tortillas or as needed
  • chickpea scramble filling (above)
  • chipotle sauce (above) (or use your favorite enchilada sauce)
  • toppings of choice guacamole/avocado, fresh cilantro, red onion, etc.

Instructions

For the chickpea scramble filling:

  1. Warm the olive oil in a skillet over medium heat. Add the cubed potato and cook, stirring frequently, until softened and browned, about 6-8 minutes (you can start step 2 in the meantime). Add the onion and cook for 2-3 more minutes, continuing to stir frequently, until slightly softened. Then add the bell pepper, jalapeno, and ground spices. Continue cooking over medium-low heat until the potato is fully cooked.
  2. Add the entire can of chickpeas to your food processor and blend until smooth. Push the potato mixture in the skillet to one side of the pan, and add a little more olive oil to the empty side. Pour in the chickpea mixture and let it cook until bubbling. Then 'scramble' it up and continue cooking it for another 2-4 minutes, until firmed up slightly.
  3. Fold the scramble chickpeas together with the rest of the veggie mixture in the pan, and set aside.

For the chipotle sauce:

  1. Warm the olive oil in a saucepan over medium-low heat. Add the paprika, black pepper, garlic, and oregano, and cook for 30 seconds, until fragrant. Add the tomato puree, chipotle pepper and adobo sauce, agave nectar, and liquid smoke if using. Stir well to combine, and heat until bubbling slightly. Set aside.

For the chickpea scramble breakfast enchiladas:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Add a couple of generous ladles of sauce to a small casserole dish (mine is about 7" by 10" and fits exactly 10 enchiladas).
  3. One by one, add generous portions of filling to corn tortillas, gently roll them, and place them seam-side down in the sauced dish. Once finished, spoon plenty more sauce to cover the top. You may have some sauce leftover if you use my recipe.
  4. Bake uncovered for 15-20 minutes (precise timing not important), or until hot through and the sauce is nicely baked into the tortillas.
  5. Serve hot with toppings of choice. I made a quick avocado crema by blending an avocado with some lime juice and nondairy milk and pouring it over the cooked enchiladas.

Recipe Notes

You will use the entire can of chickpeas, including the liquid, so according to your preferences you may want to look for a BPA-free can. You can also use your own cooked chickpeas along with some of their liquid (about 1/3 cup). The amount of salt needed to season the filling depends on which brand and type of chickpeas used.

MAKE AHEAD: The filling and sauce can both be made in advance.
LEFTOVERS/FREEZING: Enchiladas keep well in the refrigerator for a few days (only add avocado and fresh cilantro at serving time, if using). I would recommend freezing the sauce and filling individually instead of freezing cooked enchiladas (but I haven't tried it).

NUTRITION: Nutrition facts do not include extra toppings, but they do include the sauce.

Nutrition Facts
Chickpea Scramble Breakfast Enchiladas with Chipotle Sauce and Avocado Cream
Amount Per Serving (2 enchiladas)
Calories 293 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Sodium 245mg 10%
Potassium 720mg 21%
Total Carbohydrates 46g 15%
Dietary Fiber 10g 40%
Sugars 10g
Protein 7g 14%
Vitamin A 22%
Vitamin C 21%
Calcium 5%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.