Prep 1 hr
Cook 50 mins
This is a great recipe for summertime when there are a ton of veggies to use up. The chickpeas take the place of any meat that would go in the enchiladas. I had looked for an enchilada recipe that would use up vegetables and couldn't find one so I made up my own. My family loves these and so does everyone else I've made these for. If you have any yellow cherry tomatoes they would be great to use.
- 3 pieces , summer squash- halved lengthwise
- 1⁄2 eggplant, -cut into pieces with skin on
- 4 banana peppers, seeded and cut in half lengthwise
- 15 cherry tomatoes, - whole (yellow if you have them)
- 2 small onions, quartered
- 1 (15 ounce) can chickpeas, -drained
- 2 garlic cloves
- 1 (10 ounce) can enchilada sauce
- 1 (16 ounce) canif Italian-style diced tomatoes
- olive oil
- monterey jack cheese, -shredded
- Grease a cookie sheet and place first 5 ingredients cut side down (tomatoes remain whole) on the cookie sheet. D.rizzle olive oil over the vegetables, sprinkle with salt and pepper and roast at 375 degrees for about 40 minutes.
- Put chickpeas and garlic cloves in food processor and pulse a few times, don't puree- put in a bowl.
- Put cooled veggie mixture in a food processor and pulse a few times (do not puree). Add the veggies to the chickpea mixture and combine. Puree the tomatoes and mix them with the enchilada sauce. Pour some of the combined sauce into the bottom of a greased baking dish. Take 7-8 large flour tortillas Spread 1/2 cup of the mixture on each tortilla, sprinkle with cheese. Roll the filled tortilla, tucking in the ends, and place it seam down in the sauce at the bottom of the pan. Repeat with all the tortillas. Pour the rest of the sauce on top of the rolled tortillas. Cover with cheese. Bake @ 350 degrees covered with foil for 25 minutes, uncover and bake 25 minutes more.