Description
A delightful fusion of Indian butter chicken wrapped in soft tortillas, combining rich flavors and comforting textures.
Ingredients
Scale
- 2 tablespoons tomato paste
- 1 cup full fat coconut milk
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 teaspoon oil (olive oil recommended)
- 1/2 cup chopped or sliced onion
- 1 cup chopped or sliced bell pepper (mix of red and green)
- 2 ounces sliced mushrooms (optional)
- 1 tablespoon ginger-garlic paste (or 2 cloves garlic minced, 1/2 inch ginger minced)
- 15-ounce can chickpeas (drained or 1 1/2 cups cooked)
- 1/4 teaspoon black pepper
- 1 teaspoon lime juice
- 4 to 6 medium size tortillas (corn or flour)
- Hot sauce (to taste)
- Vegan cheese shreds of choice (such as mozzarella)
- Chopped red onion, cilantro, more hot sauce (for garnish)
Instructions
- Preheat your oven to 400°F (205°C).
- In a medium saucepan over medium heat, combine tomato paste and coconut milk. Stir until smooth then add paprika, garam masala, ground coriander, fenugreek leaves, salt, and garlic powder. Simmer for about 10 minutes, stirring occasionally.
- In a large skillet, heat oil over medium heat. Add onion and sauté for 3-4 minutes. Then add bell pepper, mushrooms, and ginger-garlic paste; cook for about 5 minutes until softened. Add chickpeas, black pepper, and lime juice; mix well and cook for an additional 5 minutes.
- Spread a thin layer of sauce in a baking dish. Fill each tortilla with the chickpea mixture, roll up tightly, and place seam-side down in the dish. Pour remaining sauce over the enchiladas and sprinkle with vegan cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly. Let cool for a few minutes before serving.
Notes
For an extra touch, serve with fresh avocado slices and a crisp garden salad.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Indian/Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: butter chicken, enchiladas, fusion, vegetarian, comfort food
