Description
These vegan buffalo chickpea enchiladas are a creamy, tangy, and spicy delight. Packed with hearty chickpeas, tender baby potatoes, and sweet bell peppers, these enchiladas are smothered in a zesty buffalo sauce and topped with a smooth vegan cheese sauce, making them a perfect wholesome main course that’s sure to satisfy your cravings for comfort food with a healthy twist.
Ingredients
Enchilada Filling
- 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)
Creamy Buffalo Sauce
- ½ cup (120ml) buffalo sauce
- 1 cup (120g) cashews
- 1 cup (240ml) non-dairy milk
Vegan Cheese Sauce
- 1 cup (112g) vegan cheddar cheese shreds
- ½ cup (120ml) non-dairy milk
Other
- 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
Instructions
- Soak and Prepare Cashews: Soak the cashews overnight or boil them for 20 minutes until soft. Drain and rinse well before using to ensure smooth blending.
- Cook Potatoes: Cut the baby potatoes into quarters. In a bowl, toss potatoes with olive oil, cumin, chili powder, garlic powder, onion powder, and salt until evenly coated. In a large non-stick skillet over medium heat, cook the seasoned potatoes for 15 minutes until they’re crispy on the outside and nearly cooked through. They will finish cooking in the oven.
- Preheat Oven: While potatoes cook, preheat the oven to 375℉ (196°C).
- Make Creamy Buffalo Sauce: In a high-speed blender, combine soaked cashews, buffalo sauce, and non-dairy milk. Blend until the mixture is smooth and slightly runny; it will thicken as it cooks.
- Combine Filling Ingredients: Once potatoes are cooked, remove from heat and add chickpeas and chopped bell pepper to the skillet. Mix everything thoroughly to combine flavors and distribute the vegetables evenly.
- Prepare Vegan Cheese Sauce: In a small saucepan over low heat, add vegan cheddar cheese shreds and non-dairy milk. Stir constantly for 3-5 minutes until the cheese melts and forms a smooth, creamy sauce.
- Prepare Baking Dish: Lightly coat the bottom of a 9×13 inch baking dish with about ¼ cup of the creamy buffalo sauce. This layer prevents the enchiladas from sticking and adds flavor.
- Assemble Enchiladas: Scoop about 3 tablespoons of the chickpea-potato filling into each tortilla. Roll each tortilla around the filling to form a vertical log and place seam-side down in the baking dish. Repeat until all filling is used.
- Add Sauces and Bake: Pour the remaining creamy buffalo sauce over the rolled enchiladas in the dish, reserving ½ to 1 cup for drizzling or dipping later. Spread the prepared vegan cheese sauce evenly on top.
- Bake: Bake the enchiladas in the preheated oven for 20-25 minutes or until heated through and bubbly.
- Garnish and Serve: Remove from oven and garnish with chopped green onions and a drizzle of reserved buffalo sauce. Serve warm and enjoy!
Notes
- Soaking cashews overnight yields the creamiest sauce, but boiling for 20 minutes is a quicker alternative.
- Baby potatoes are preferred for their tenderness and quick cooking time.
- Reserve some buffalo sauce for serving to add extra flavor and moisture when reheating leftovers.
- Use gluten-free tortillas if a gluten-free version is desired.
- This recipe is ideal for meal prepping and reheats well.
- Adjust the spiciness by using more or less buffalo sauce as preferred.
