4
Serves
Preparation time: 15 minutes
Cooking time: 20 minutes
Mexican food doesn’t always have to be meat based. Here chickpeas, bursting with protein and fiber, fill in for the meat. Perfect for vegetarians and meat lovers alike.
2 tablespoons olive oil
1 red onion, thinly sliced
1 teaspoon ground cumin
1 clove garlic, crushed
1 small red chile, seeded and sliced
2 cups tomatoes, chopped
1 can (15 ounces/500 milliliters) low-sodium chickpeas, drained and rinsed
4 medium (8-inch/20-centimeter) flour tortillas
1 small iceberg lettuce, shredded
1/2 avocado, diced
1/3 cup sharp cheddar cheese
1. Heat the oil in a skillet over medium–high heat and cook the onion, stirring occasionally, or until softened and lightly browned, for 5 minutes.
2. Stir in the cumin, garlic, chile, tomatoes, and chickpeas. Cook over medium heat, stirring occasionally, or until the liquid has almost evaporated, 5 minutes.
3. Preheat the broiler to high. Place the tortillas on a flat surface and divide the lettuce and avocado among them. Spoon the chickpea mixture down the center of each, fold the sides over, and place in a heatproof dish. Sprinkle with cheese and broil until the cheese melts. One serving is 1 enchilada.
Per serving: 439 calories, 16 g protein, 56 g carbohydrates, 7 g fiber, 18 g total fat, 4 g saturated fat, 320 mg sodium.