These are a fun twist on enchiladas! Creamy buffalo sauce covers these rolled up tortillas that are filled with potatoes, chickpeas and peppers. Drizzled with some vegan ranch, buffalo sauce and topped with an easy vegan cheese sauce these are sure to be a hit.
I love enchiladas. They are easy to make, delicious and perfect to serve for family and friends. I do have a more classic version of enchiladas with a red sauce but I promise this version is just as amazing. You should know by now I love anything with buffalo sauce. It is spicy, tangy, tart and vinegary.
I wanted to keep these enchiladas soy free so the filling is simple. I love potatoes in enchiladas and chickpeas are a great source of fiber and protein. The bell pepper adds a surprising bit of sweetness that pairs really well with everything. The enchiladas are also topped with a cheese sauce that just adds to the whole comfort of this dish. However, if you don’t like vegan cheese you can keep it out this dish is very creamy all on it’s own.
Allergy Replacements
If you are gluten free just use whatever tortillas work best for you. There are plenty of options out there such as brown rice, quinoa flour, chickpea flour tortillas and so much more. If you are nut free you can replace the cashews in the creamy buffalo sauce for white beans (equal amounts and no need to soak). Also, just a tip for buying cashews it is cheaper to buy the cashew pieces they are usually around $5.99-$6.99.
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Buffalo Chickpea Enchiladas
Ingredients
Enchilada Filling
- 1 (15.5 oz) can chickpeas, drained and rinsed
- 1 tablespoon (15ml) olive oil
- ½ tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp salt
- 20 baby potatoes chopped into quarters (285g)
- 1 bell pepper chopped (200g)
Creamy Buffalo Sauce
- ½ cup (120ml) buffalo sauce
- 1 cup (120g) cashews
- 1 cup (240ml) non-dairy milk
Vegan Cheese Sauce
- 1 cup (112g) vegan cheddar cheese shreds
- ½ cup (120ml) non-dairy milk
Other
- ¼ cup vegan ranch (60g) *I used Daiya or make your own
- 8-10 medium sized tortillas
- Green onion and extra buffalo sauce for garnish
Instructions
- Soak cashews overnight or boil for 20 minutes. Once cashews are soft drain and rinse.
- Cut the potatoes into quarters. In a bowl add the potatoes, oil and seasonings. Mix together. In a large non-stick skillet add the potatoes and cook on medium heat for 15 minutes. Potatoes will be crispy and almost all the way cooked when done. They will finish cooking in the oven.
- While the potatoes cook preheat the oven to 375℉ (196°C).
- Into a high speed blender add the cashews, buffalo sauce and non-dairy milk. Blend until smooth. This should be slightly runny as it is will thicken up while it cooks.
- Once the potatoes are done remove from the heat and add the chickpeas and chopped pepper. Mix everything together.
- To prepare the vegan cheese sauce add the ingredients into a small saucepan and cook on a low heat for 3-5 minutes. Cheese will melt and form a smooth sauce.
- In a large baking dish (9×13 is ideal) add about ¼ cup of the creamy buffalo sauce to the bottom. Enough to coat the bottom this will help to ensure the enchiladas do not stick.
- Scoop about 3 tablespoons of filling into the tortilla. Place it to one side to form a long vertical log of filling. Roll the tortilla up and place it seam side down in the pan. Repeat until all the filling is used.
- Once all the enchiladas have been added to the dish. Cover with sauce. I like to leave about ½ cup to 1 cup of sauce for drizzling and dipping later. I highly suggest you do this if you plan on meal prepping as well. Spread the vegan cheese sauce over the top as well.
- Bake for 25 minutes until tortillas are golden and sauce has thickened.
- When they are done drizzle with vegan ranch, extra buffalo sauce and green onion.
Video
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These look fantastic! I’m definitely going to try this recipe!
thank you so much!
These look delicious! The enchilada recipe I have uses black beans…definitely pinning this to try something new. Yum, yum!
xoxo – Kelly
http://www.dreaminlace.com
Thank you so much Kelly!! I hope you get a chance to try 🙂
So excited about these guys!! I swapped the chickpeas for black beans and the vegan ranch for green chili enchilada sauce, topped with cilantro and a dab of vegan sour cream. YUM!
yay I am so glad! I hope you enjoyed it Kayleigh! 🙂
This looks amazing, can’t wait to try. My husband doesn’t like potatoes, think I could do cauliflower as a filler instead?🤞🏻
Yes totally 🙂
FYI – The spices in the ingredient list and instructions do not match! I’m making them right now and not sure which to use.
thanks for bringing that to my attention! so many people have made this and I am surprised no one said anything sooner. all fixed 🙂
This turned out soooo good. Loved it.
Hi Lori Anne, thank you so much for trying the recipe and so glad you enjoyed it!!! xoxo
Making these for the 3rd time tonight. This time I’m using a little bit of Siete taco seasoning in the filling in place of the individual seasonings (using up what’s on hand). Always a hit & the leftovers are perfect for lunch!
Hi Kimberly! yay!! i am so so glad yo hear you enjoy them so much. that makes me so happy to hear. thank you for taking the time to leave a comment/review xo
Do you have the nutritional info for this recipe?
Hi Joy, I don’t I’m sorry. You can always measure out the ingredients on a food scale and then create a recipe and track it in a counting app like my fitness pal or cronometer!
Made this dish tonight! It was out of this world! I did sub and tofu in place of the chickpeas, so I can’t speak for the recipe as it is originally, but it was phenomenal with the tofu! So I assume that the chickpeas would be equally delightful! Thank you for sharing this recipe.
Hi Katie, thank you so much for the kind words. I am so happy to hear how much you enjoyed it. Tofu is an awesome sub love that. thank you for the kind words and taking the time to leave a comment/review means a lot!!