https://www.copymethat.com/r/EiAnDGupq/chickpea-avocado-breakfast-enchiladas/
13459467
eUMIl2x
EiAnDGupq
2024-05-04 03:06:42
Chickpea Avocado Breakfast Enchiladas
loading...
X
Ingredients
- subheading: For the Filling:
- 2 tablespoons olive oil
- 1 medium 12 ounce russet potato, scrubbed and diced
- 1 medium onion diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander seed
- 1 green bell pepper diced
- 1 jalapeño pepper seeded and minced (optional)
- 1 14-ounce can chickpeas, drained and rinsed
- 3 garlic cloves minced
- 1 ripe Avocado From Mexico pitted and diced
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
- subheading: For the Sauce:
- 1 14-ounce can tomato puree
- 3 tablespoons adobo sauce from a can of chipotle peppers
- Salt and pepper to taste
- subheading: For Assembling the Enchiladas:
- 12 to 14 corn tortillas
- subheading: For the Avocado Crema:
- 1 ripe Avocado From Mexico
- ½ cup unsweetened soy or almond milk
- 2 tablespoons lime juice
- Salt to taste
Steps
Directions at connoisseurusveg.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!