Canned Chick Peas
- Olive Oil
Serving Size – 2 rolled corn tortillas with aprox. 1/2 cup chickpeas. = 230 Calories
Music To Listen To While Preparing: Enrique Iglesias
Tools: Baking Dish, Small Boiling Pot, Spoon, Colander, & Blender.
I love mexican food! I do! In the name of Enrique “Baby I Like it!” I find that mexican food is one of the easiest cuisine types to tweak to you liking or in this case, a healthier version. Most of the mexican food we grow to love & crave are filled with cheeses, meats, veggies and can be modified as long as you top it off with one of your favorite sauces. Today, I am re-creating my mexican favorite. The enchilada. Instead of meats or cheeses I am filling my tortillas with chickpeas. Bust out your Fiestaware & see what I mixed up for the good of my body, wallet, & my waistline.
Fun fact: Chickpeas are prominent powerhouses of protein & zinc! Plus, spicy food boosts your metabolism!
Step 1- preheat oven to 375 degrees.
Step 2- Boil chickpeas until they soften. About 20-30 minutes.
Step 3- Strain & mash the peas.
Step 4- Add diced onion, juice from a 1/2 squeezed lemon, 1-2 Tbsp. olive oil & 2-3 minced garlic cloves. This is also the time to add jalepenos if you desire. Mix mash together.
(You don’t want to use too much olive oil – the hot sauce & enchilada sauce will overpower the taste & add liquid the mixture as well. )
Step 5- Fill corn tortillas with handful of chickpea mash and place into your baking dish.
Step 6- Place filled corn tortillas into the baking dish.
Step 7- Top with enchilada sauce & hot sauce.
Step 8- Bake for 10-15 minutes.
Step 9- Shred lettuce and place in a bowl- set aside.
Step 10- Take enchiladas out of oven & top with lettuce. Serve. Add additional hot sauce if you wish.
That’s it! How easy was that? Keep on cooking! Cheers & Chickpeas y’all! 🙂
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