Honey Lime Chick’n Enchiladas
Oct 12, 2023
Servings: 8-10 Prep Time: 30-8 hours (optional) Cook Time: 30-35 minutes
FODMAP: High
You won’t miss the chicken or beef you may traditionally eat in enchiladas in this recipe. It’s also versatile to try with a variety of different beans.
INGREDIENTS
6 tablespoons honey
5 to 6 tablespoons lime juice, 2 to 3 large limes
1 tablespoon chili powder
½ teaspoon garlic powder
¼ teaspoon coarse, kosher salt
⅛ to ¼ teaspoon black pepper
2 cans chickpeas
1 onion
3 colored bell peppers
8 to 10 (6 to 8-inch) whole wheat flour or corn tortillas
16 ounces green enchilada sauce
1 cup cashews for cashew cream
2 tablespoons nutritional yeast
1 tablespoon dried cilantro
Additional Toppings, optional: chopped tomatoes, extra lime wedges, avocado, chopped cilantro
INSTRUCTIONS
1.In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Lightly smash the chickpeas in a resealable bag or other covered container. Pour the marinade over the chickpeas and toss until evenly coated. (optional to refrigerate for 5-30 minutes or up to 8 hours.) While mixture is marinating, chop onion and bell peppers and water sauté over medium heat until tender.
2.Pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
3.Fill flour tortillas with chickpea mixture (save the leftover marinade) and onions and peppers.
4.Make the cashew cream by blending 1 cup cashews and ½ water in a high speed blender until smooth. (if you don’t have a high speed blender, soak the cashews in water for 15 min first). Mix the remaining enchilada sauce with the leftover marinade and 1 cup cashew cream.
5.Spread sauce evenly on top of the enchiladas and sprinkle with nutritional yeast and dried (or fresh) cilantro. Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, extra lime wedges, chopped fresh cilantro, and/or avocado.
*Gluten-Free: Choose corn tortillas or an alternate
*Nut-Free: Use sunflower seeds instead of cashews
*FODMAP swaps: Use maple syrup or granulated sugar instead of honey; Use green peppers instead of red peppers; Reduce to ⅛ tsp garlic powder. Use corn tortillas or lettuce instead of whole wheat tortillas; Keep your chickpea servings to under 2 tablespoons or swap for canned lentils. Soak cashews for 12-24 hours before using or limit to a few tablespoons of cashew cream; opt for roma tomatoes and under ½ an avocado if used for toppings
*Don’t forget to preload on veggies before you eat!
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