In this week’s recipe we make buffalo chickpea enchiladas. I love to make enchiladas. They are always tasty and require a minimum of ingredients we mostly have at home. All you really need is flour for the tortillas, tomato purée for the sauce, nutritional yeast and cashews for the cheese on top and a little creativity to find something inside your fridge and cabinets that would make a good filling. My top favorite fillings are beans, chickpeas and lentils. Most of the times we fry things up with onions and garlic and some spices, but I recently saw a lot of “buffalo chickpea” meals in my Instagram feed and really liked the idea of using “buffalo chickpeas” in an enchilada dish.
You can find a written recipe here: https://www.teamninjavegan.org/mains/buffalo-chickpea-enchiladas
Ingredients (for 3 servings):
buffalo sauce:
100ml or 7tbs hot sauce (you can find our recipe under dips & sauces)
50g or 1/3cup cashews
50ml or 3 1/2tbs water
wheat tortillas (for 7 tortillas):
300g or 2 3/8cups all-purpose flour
150ml or 1/2cup + 2tbs warm water
2tbs oil (we used grape-seed oil)
1/2tsp salt
tomato sauce:
300g or 1 1/3cups tomato purée
1/2tsp oregano
1/4tsp salt
a pinch smoked paprika
cheese sauce:
150ml or 1/2cups + 2tbs water
25g or 1/8cup cashews
1 1/2tbs nutritional yeast
1tbs tapioca starch
1 1/2tbs canola oil (high quality)
1/2tsp maple syrup
1/2tsp apple cider vinegar
1/2tsp salt
1/4tsp turmeric
what else?
2 red bell pepper
1 onion
400g cooked chickpeas
2tbs grape-seed oil (for frying)
you can find all our recipes (and some more) at https://www.teamninjavegan.org
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