Name: Buffalo Chickpea Enchiladas Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (15.5 oz) can chickpeas, drained and rinsed; 1 tablespoon (15ml) olive oil; ½ tsp cumin; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp onion powder; ¼ tsp salt; 20 baby potatoes, chopped into quarters (285g); 1 bell pepper, chopped (200g); ½ cup (120ml) buffalo sauce; 1 cup (120g) cashews; 1 cup (240ml) non-dairy milk; 1 cup (112g) vegan cheddar cheese shreds; ½ cup (120ml) non-dairy milk; ¼ cup vegan ranch (60g) (Daiya brand or homemade); 8-10 medium sized tortillas; Green onion for garnish; Extra buffalo sauce for garnish and dipping

Jump to Recipe· 3.9 from 74 reviews

Let me tell you about a dish that completely stole my heart: the Buffalo Chickpea Enchiladas Recipe. These enchiladas bring together comforting, creamy textures with a bold, tangy buffalo kick that dances on your taste buds. Packed with hearty chickpeas, tender baby potatoes, and sweet bell peppers, all wrapped up in warm tortillas and smothered in luscious vegan cheese and buffalo sauces, this recipe manages to be both cozy and adventurous in each bite. Whether you’re cooking for a weeknight dinner or impressing guests, this dish is a guaranteed crowd-pleaser that will have everyone asking for seconds.

Ingredients You’ll Need

The image shows a black pan filled with small, golden-brown, crispy potato cubes that have a slightly rough texture from frying. A wooden spoon rests inside the pan on the left side over the potatoes. The potatoes have varied shades of brown and orange, giving a warm and appetizing look against the dark pan. The pan's background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simplicity and the way each ingredient contributes to the perfect harmony of flavors and textures. Every item on this list is carefully chosen to create that creamy, spicy, and satisfying experience you’re craving.

1 (15.5 oz) can chickpeas, drained and rinsed: Provides a hearty, protein-packed base with a lovely creamy texture.
1 tablespoon (15ml) olive oil: Adds richness and helps crisp up the potatoes during cooking.
½ tsp cumin: Gives a warm, earthy undertone that complements the other spices beautifully.
1 tsp chili powder: Brings that classic, smoky heat essential for buffalo flavors.
1 tsp garlic powder: Infuses an aromatic punch without overpowering the dish.
1 tsp onion powder: Enhances depth and savory notes in the filling.
¼ tsp salt: Balances all the flavors perfectly.
20 baby potatoes chopped into quarters (285g): Their creamy insides and crispy edges add unbeatable texture.
1 bell pepper chopped (200g): Adds a sweet crunch and vibrant color.
½ cup (120ml) buffalo sauce: The soul of the dish, delivering tangy heat with every bite.
1 cup (120g) cashews: Soaked and blended to create the creamy buffalo sauce base.
1 cup (240ml) non-dairy milk: Keeps the sauce smooth and dairy-free while adding subtle creaminess.
1 cup (112g) vegan cheddar cheese shreds: Melts into a luscious cheesy topping that ties everything together.
½ cup (120ml) non-dairy milk (for cheese sauce): Ensures the vegan cheese sauce is silky and smooth.
¼ cup vegan ranch (60g): Adds a cool, tangy contrast—Daiya brand or homemade both work wonderfully.
8-10 medium-sized tortillas: The perfect vessel to hug all that flavorful filling.
Green onion and extra buffalo sauce for garnish: For freshness and an extra kick at serving.

How to Make Buffalo Chickpea Enchiladas Recipe

Step 1: Prepare the Cashews

The secret to a creamy buffalo sauce lies in your cashews. Soak them overnight, or if you’re short on time, boil them for 20 minutes to soften completely. This ensures they blend effortlessly into a silky smooth sauce that beautifully coats the enchiladas.

Step 2: Cook the Potatoes

Chop your baby potatoes into quarters for quick and even cooking. Toss them with olive oil, cumin, chili powder, garlic powder, onion powder, and a touch of salt. Sauté in a large non-stick skillet over medium heat for about 15 minutes until crispy on the outside but tender inside. These potatoes will finish softening in the oven, so don’t worry if they’re slightly firm at this point.

Step 3: Blend the Buffalo Sauce

In a high-speed blender, combine the softened cashews, buffalo sauce, and non-dairy milk. Blend until completely smooth with a slightly runny consistency. This creamy buffalo sauce is the perfect balance of spicy and tangy, and it will thicken as it bakes, soaking into every bite.

Step 4: Mix the Filling

Once your potatoes are cooked, remove the skillet from heat and add the drained chickpeas along with the chopped bell pepper. Stir everything together so the spices and textures meld into a vibrant, flavorful filling that’s ready to be wrapped up.

Step 5: Make the Vegan Cheese Sauce

To give your enchiladas that irresistible cheesy topping, warm the vegan cheddar cheese shreds with non-dairy milk over low heat in a saucepan. Stir constantly for 3-5 minutes until the cheese melts into a perfectly smooth, creamy sauce.

Step 6: Assemble the Enchiladas

Start by pouring about ¼ cup of the creamy buffalo sauce into the bottom of a 9×13 inch baking dish to prevent sticking. Scoop roughly 3 tablespoons of filling onto each tortilla, placing it near one edge to shape a long log. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this step until all filling is used—your pan will be filled with rows of vibrant goodness.

Step 7: Top and Bake

Cover the rolled enchiladas generously with the remaining buffalo sauce, leaving about ½ to 1 cup for drizzling later. Next, pour the vegan cheese sauce uniformly on top to create a beautiful, gooey blanket of flavor. Bake in a preheated 375℉ (196°C) oven for about 20-25 minutes until everything bubbles and the edges start to crisp slightly.

How to Serve Buffalo Chickpea Enchiladas Recipe

A white rectangular baking dish holds six rolled enchiladas laid side by side in two rows of three. The enchiladas are covered with a smooth layer of melted bright orange cheese sauce that has a shiny, creamy texture. On top, thick white ranch-like dressing is drizzled unevenly, creating soft swirls and lines across the dish. Vivid red-orange hot sauce is also drizzled over the cheese and sauce, adding sharp, bright streaks. Chopped green onions are scattered evenly on top, adding fresh green dots that contrast with the warm colors below. The dish sits on a white marbled surface with a blue and white checkered cloth tucked under one corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped green onions adds a fresh, mildly spicy crunch that perfectly contrasts the creamy, rich sauces. Don’t forget to drizzle some extra buffalo sauce on top for those who love a little more heat—this simple touch brightens each bite and amps up the flavor excitement.

Side Dishes

Serve these enchiladas alongside a crisp green salad or some roasted veggies to balance the spicy richness. Classic sides like Mexican rice or black beans bring heartiness and make the meal feel extra special. I love pairing them with a cool avocado salsa or a tangy lime slaw to introduce a burst of brightness.

Creative Ways to Present

If you’re hosting, try individual baking dishes or even serve deconstructed bowls for a fun twist. You can layer the filling in a casserole dish and top it with bowls of the sauces afterward for a customizable experience. For a casual vibe, wrap a couple of enchiladas with tortilla paper and garnish with fresh herbs for easy, mess-free eating.

Make Ahead and Storage

Storing Leftovers

Leftover Buffalo Chickpea Enchiladas hold up beautifully in the fridge for 3-4 days. Cover them tightly with foil or store them in an airtight container to preserve moisture and flavor. The flavors actually deepen as they sit, making the next-day meal even more delicious.

Freezing

This recipe freezes wonderfully to keep you covered on busy days. Wrap individual enchiladas in foil or place the entire baking dish in a freezer-safe container. When frozen, they’ll keep well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350℉ (175°C) covered with foil until warmed through, about 15-20 minutes, to keep the enchiladas moist and prevent drying out. For a quicker option, use the microwave and add a splash of non-dairy milk to retain creaminess, heating in short intervals until hot.

FAQs

Can I make this Buffalo Chickpea Enchiladas Recipe gluten-free?

Absolutely! Just swap out the regular tortillas for your favorite gluten-free variety, and double-check that your buffalo sauce and other sauces are gluten-free brands. The rest of the ingredients are naturally gluten-free, so the flavors remain just as delicious.

What can I substitute for cashews if I have a nut allergy?

Great question! For a nut-free option, try using cooked white beans or sunflower seeds blended with non-dairy milk to create the creamy base of the buffalo sauce. It won’t be quite the same texture but still offers creaminess and flavor.

Can I use a different kind of potato?

Yes! Baby potatoes are ideal for their size and texture, but you can substitute with Yukon Gold or red potatoes cut into small chunks. Just keep an eye on the cooking time to ensure they become tender and crispy as needed.

Is this recipe spicy? What if I want it milder?

The buffalo sauce brings a nice spicy tang, but you can easily adjust the heat by using a milder buffalo sauce or adding less of it. Mixing in a bit more vegan ranch or cashew cream can mellow the spice without losing that great buffalo flavor.

Can I prepare this recipe entirely ahead of time?

Definitely! Assemble the enchiladas and cover with sauce and cheese, then refrigerate for up to 24 hours before baking. This makes it perfect for prepping ahead of a dinner party or busy weeknight. Just pop it in the oven when you’re ready!

Final Thoughts

This Buffalo Chickpea Enchiladas Recipe has quickly become one of my favorite dishes to make again and again. The way the creamy, spicy buffalo sauce combines with the wholesome filling is nothing short of magical. Whether you’re a longtime enchilada lover or new to buffalo flavors, this recipe invites you to dive in with bold tastes and comforting textures. Trust me, once you try it, it’s going to be a staple in your cooking rotation. So grab your apron and get ready to make some unforgettable enchiladas!