Enchiladas have such a great blend of Mexican spices and flavors, however traditionally it has meat in it. It took me awhile to come up with this vegan version, but it was worth the time. I used chickpeas in the place of meat and cooked them in the enchilada sauce. I was lazy and bought the enchilada sauce, but you can easily make your own.
As you can see, besides the chickpeas and the taco seasoning, there aren’t many ingredients in it! I strongly encourage you to make your own taco seasoning! It honestly tastes way better than store bought.
After slicing the zucchini lengthwise, spoon a small amount of the chickpea mixture on each zucchini. Roll up and secure with a toothpick while baking. Top with cilantro, enchilada sauce and vegan cheese and you’re all set to bake it. I quickly made guacamole while it was baking to go along with it. Honestly though, I could eat guacamole with everything!
Vegan Zucchini Enchillada Rolls
- 2 Cups Drained Chickpeas
- 1 Cup Enchilada Sauce
- 1/2 Cup Tomatoes
- 1/2 Cup Onion diced
- 1 Lime juiced
- 2 Tblsp Taco Seasoning
- 4 Zucchini
- 1/2 - 1 Cup Cilantro
- 1/2 Cup Vegan Cheese
Preheat oven to 350F/176C.
In a saucepan combine the onion, lime juice, tomatoes, 1/4 cup cilantro, drained chickpeas and taco seasoning. Bring to a simmer and the reduce to low heat. Cook for 15 minutes or until the chickpeas are soft enough to mash. Mash to desired consistency.
With a mandoline, carefully slice the zucchini lengthwise. Make sure that it's thin enough to roll the filling easily, approximately 3 mm.
Scoop a small amount of filling in the middle of the zucchini slice. Roll and secure with a toothpick.
Top with cilantro, enchilada sauce and vegan cheese. Bake for 15 - 20 minutes depending on your oven.
Serve with guacamole. To make the guacamole, mash up 2 avocados. juice from 1 lime, 2 Tblsp cilantro and 1 red chili.