vegetarian enchiladas

As a vegetarian, your enchilada options when eating out at restaurants can be kind of limited. But at home you can get crazy with your ingredients. Since asparagus is in season and chickpeas are a tasty protein-packed bean, try the combination in your next vegetarian enchiladas recipe. Paired with a splash of lemon juice, mozzarella and Monterrey jack cheeses, the asparagus shines without being smothered.

Asparagus and Chickpea Enchiladas

Serves 4

Ingredients

1 tablespoon olive oil
1/2 cup diced onion
1 pound asparagus (ends trimmed), cut into 1-inch pieces
1 teaspoon lemon juice
1 1/2 cups cooked chickpeas
1/2 teaspoon cayenne pepper
salt and pepper to taste
4 ounces shredded mozzarella cheese
8 8-inch tortillas
4 ounces Monterrey jack cheese, grated
2 cups enchilada sauce (red or green, based on your preference)

Method

Preheat oven to 400 degrees Fahrenheit.

Saute onion in olive oil over medium-high heat for about 7 minutes. Reduce heat to medium. Add asparagus, chickpeas and lemon juice. Cover and cook for about 1-2 minutes or until asparagus is tender. Season to taste with cayenne pepper, salt and pepper. Stir in mozzarella cheese.

Spread about 1/4 cup of the enchilada sauce in the bottom of a 13 x 9 casserole dish. Divide asparagus filling among tortillas, rolling them up and lining them in your pan as you fill them. Pour the remaining sauce over the top of your enchiladas and top with Monterrey jack cheese.

Bake at 400 degrees Fahrenheit for about 30 minutes, or until cheese is bubbling and slightly browned.

Looking for more asparagus recipes? Try these:

Keep in touch with Kristi on Twitter @VeggieConverter

Image: stu spivack