Easy vegan spinach enchiladas with chickpeas are packed with protein and veggies to make a perfect all around meal. Full of flavor with a unique twist!
I’m taking a spin on traditional enchiladas and topping them with roasted salsa. Fill with pulsed chickpeas and sautéed greens, and drizzle with some amazing creamy sriracha cilantro sauce.
Vegan enchiladas with all the greens
We love easy meals around here, and these fit the bill in both the flavor and health department. Getting greens into my kids any way I can is so important to me. From pesto, to secretly healthy milkshakes. And when it comes to greens, I need them to be top notch.
Earthbound Farm Organic Greens
It’s no secret that I love the brand Earthbound Farm Organic. You can read all about my trip to the actual farm back in October! Eating the spinach right from the field is something I will never forget.
Learning about where my food came from really hit home. It’s easy to visualize your favorite greens being cut and put into a container for you to enjoy. But it’s so much more than that.
It’s about how these greens are grown, who grows them, the effort that goes to make them available for you to enjoy. The organic movement is growing and seeing that it’s becoming more accessible for all people is amazing.
Organic produce
After my trip to Earthbound Farm, the organic label became so much more to me. You can read all about what I learned about organic farming here.
Is it really better to eat organic?
We all have our why for the things we do. Whether that’s making homemade food, to eating a certain way, to choosing a certain product.
When I choose organic, it is something I do for my family. I want to fill my kids with healthy food as often as I can, and I want them to know where their food comes from.
It’s easy to think it magically appears at the store, but understanding the process behind it is so important. Educating yourself with the correct information, then allows you to make a decision in choosing organic.
Making vegan spinach enchiladas
The combination of chickpeas and flavorful greens makes the perfect filling for this easy meal. The best part, is that you can easily choose what green you want to use.
I switch it up between the different mixes of Earthbound Farm greens I find at the store!
- Saute greens.
- Pulse with chickpeas.
- Fill tortillas.
- Top with your favorite roasted salsa and drizzle on creamy sauce.
- Bake and devour.
An added bonus, is that you can use the greens and mix them with the sriracha cilantro sauce as dressing. Don’t you love those multi use ingredients?! Check out this post on my super inventive way to make your salad!
Want other great ways to use chickpeas? Check these recipes out:
- Harissa Chickpeas and Veggies
- Buffalo Chickpea Tacos
- BBQ Chickpea Sliders
- Chickpeas in Spicy Smoked Tomato Sauce
- Tequila Lime Chickpea Soup
- Thai Chickpea Pizza
- Crockpot Korean Quinoa Bowl with Chickpeas, Carrots and Potatoes
Easy Vegan Chickpea and Spinach Enchiladas
Ingredients
- 1 ½ cups cooked chickpeas , drained and rinsed (about one 15 ounce can)
- 5 ounces spinach or green blend of choice , I use Earthbound Farm Organic
- 1 cup chopped red onion
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- 8 corn tortillas
- 2 cups roasted salsa , your favorite brand or if you have my cookbook I use the one in there
- ½ cup Spicy Cilantro Cream Sauce , optional to use more for filling and drizzling
- ¼ cup chopped cilantro
Instructions
- Preheat the oven to 350 F/175 C
- Saute the onion with salt and garlic powder until it begins to soften, 2-3 minutes.
- Add the spinach/greens and saute about 5 more minutes until they wilt. Allow to cool.
- Pulse the greens mix and chickpeas in a food processor until chopped and crumbly.
- Put ½ cup salsa in the bottom of a square baking dish (I used 8x8).
- Fill tortillas with a few scoops of mixture, then roll and place seem side down into the baking dish. You can also drizzle in some spicy cilantro cream inside with the mixture if you want it extra creamy.
- Once all the tortillas are done, pour the rest of the salsa over the top, spreading it around to make sure it covers everything well.
- Drizzle the spicy cilantro cream sauce over the top. And top with the cilantro.
- Bake for 25-30 minutes until nice and bubbly. Allow to cool a bit and devour! You can also drizzle extra sauce over the top.
Notes
- The greens in here are very interchangeable. Use your favorite green blend, I prefer the spinach and/or kale blends.
- Use more greens and mix them with more of the sriracha cilantro sauce for a perfect side salad!
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Emily H
One of my favorite recipes! Do you have any suggestions on if/how this could be frozen for later cooking?
Thanks!
veggiesdontbite
Hi Emily! I'm so happy you like them! If you want to freeze, I suggest either freezing the filling, then defrosting it and making the enchiladas that way. Or you can make them but bake only about 2/3 of the way. Then let them cool completely and freeze then. Let me know if you try it!
Jen
I would recommend using more salsa cause I came up short and ended up using the WHOLE cheese sauce to make up for it. Next time I would add mushrooms and jalapenos to the spinach mixture and maybe even some taco seasoning too! A lot of enchilada sauce is vegan so you could use that too...
veggiesdontbite
You can definitely use enchilada sauce, I have a great recipe for it on my site. I created this one with salsa because I love using salsa as a sauce too. If you like it really saucy, then definitely add as much as you want!
Megan
I have made this recipe three times in the last month- they're that good! I just cook for myself, so I've been making a batch on Sunday and they keep for the week, and reheat well in the microwave for a work lunch. I've also doubled the spinach and haven't noticed any difference, but is a good amount of extra greens. My new favorite!
veggiesdontbite
I am so happy you like it!! And it is a fabulous leftovers recipe. Love that you doubled the greens!!
Roxanne
I made this recipe for dinner tonight. It far exceeded my expectations. It was easy to make and the enchiladas had so much flavor! They were rich and moist, flavorful and filling. The Spicy Cilantro Cream Sauce is incredible. I had a lot left over so I thinned a little with equal amounts of water to go on a green salad. Great salad dressing! I used canned mild green enchilada sauce instead of the salsa because we like that sauce. I'm sure the salsa would have been just as good.
Thank you for a great recipe! It makes me want to try many more of your recipes.
veggiesdontbite
Wow! I am so happy you loved it!! Thank you so much for telling me!
Sue
Thank you Sophia. So easy, and SO delicious. If I buy spinach tomorrow, I will make it two days in a row! It is just.that good. 😋
veggiesdontbite
Wow Sue! Thank you so much!! I am thrilled to hear!
Eve-Marie
Forgot to leave leave my star rating!
Eve-Marie
I made these (along with the salsa from your book) and loved everything about them. Thanks for the great recipe - easy, healthy, and delicious!
veggiesdontbite
Ah! I am so happy to hear!!! Thank you so much for telling me and the fabulous review.
Eve-Marie
I’d like to assemble these tomorrow, refrigerate overnight, bring to room temperature and bake the next day. Do you think they will be just as good that way? Thanks!
veggiesdontbite
Hi!! You can definitely do it that way but know that the tortillas will soften as they soak up the liquid overnight so the end texture may be different. Also, you may need to add more liquid as you bake since some of it will get soaked up. Another option is to prep the filling, and enchilada sauce, then right before you want to bake assemble everything. Let me know how it goes!
Eve-Marie
Thanks, that sound sounds like a better idea!
Eve-Marie
Sorry for so many questions, but now I have a dilemma. I was making a double recipe of the enchiladas to take to a party tomorrow. This morning I made the salsa from your book and the spicy cilantro sauce. I then received word that the party is going to be postponed until one week later. I was thinking of freezing the salsa and the sauce, but wasn't sure if that was advisable? Any advice would be appreciated!
veggiesdontbite
Oh my gosh, please don't ever apologize for asking questions! Well, that's a bummer about the party! So the spicy cilantro sauce and the filling should freeze pretty well. You will need to whisk up the sauce again once it defrosts to get the consistency back. The only thing that may not do as well is the salsa. You can certainly give it a shot though! Since you are cooking it with the enchiladas, it may be okay. If you were using it as a chip dip I'd probably say no. I say try!
Eve-Marie
Ok thanks so much! I think we’ll be eating a lot of chips and salsa this week 😊
veggiesdontbite
I say there's nothing better!!
Cassie Thuvan Tran
The page for the contest doesn't seem to be working. When I clicked on the link, the next window said "page not found". Not sure if it's just me! But if it's possible, I'll still enter: I choose organic because I am extremely passionate about supporting local farmers, ethical practices for our environment, and optimal freshness of food. These enchiladas look like such an innovate way to use organic produce with amping the flavor and quality of all the ingredients!
veggiesdontbite
All fixed! Thank you!
Maria H
Oh, I can’t wait to make these!
veggiesdontbite
Yay! I can't wait to hear how you liked them!
Maria H
Just finished dinner! I am surprised we tasted anything with the way we wolfed it down! It was SO delicious! I attempted rolling the corn tortillas and they cracked open. Should have warmed them up. So I layered them with the filling. The man ate all the salsa so I used pico d. YUM! Thank you!
veggiesdontbite
Hahaha!! Yes, I'd definitely warm them first, I will add that to the notes! I'm so happy you guys liked it!
JD
I love how easy and tasty these are!