Vegan Chickpea and Spinach Enchiladas Recipe

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

These vegan chickpea spinach enchiladas are packed with hearty chickpeas, tender spinach, and roasted salsa for a satisfying plant-based dinner that everyone loves. Best of all, it takes me just 45 minutes to make! It is simple enough for a weeknight meal but still full of bold flavor.

If you are looking for a fresh take on classic enchiladas, this easy vegan chickpea and spinach enchiladas recipe is one of my favorites. Instead of a more traditional filling like I put in vegan enchiladas with black beans and sweet potatoes, I combine chickpeas and sauteed greens for a protein-packed alternative that tastes fantastic with plenty of roasted salsa. If you love Mexican cuisine but are not too keen on beans, try this recipe.

One thing that has always been important to me is finding creative ways to get more greens into my family’s meals, which is why I first started making these enchiladas. My boys went through a phase of not eating beans, which really threw a spanner in the works when it came to Mexican night at our house. Suddenly I had to find an alternative for our usual vegan enchilada casserole. Luckily, my boys never turn down a chickpea, and this enchilada recipe was a welcome change.

🥘 Ingredients

These vegan chickpea and spinach enchiladas come together with simple wholesome ingredients that create a filling packed with protein, vegetables, and bold Mexican-inspired flavor. This is everything I use:

Cooked chickpeas: This is the hearty base of the filling, which creates a satisfying nutty texture.

Spinach or mixed greens: Fresh spinach works really well here. But sometimes I use kale, power greens, baby chard, or spring mix. If the greens are slightly tougher, I give them an extra minute or two in the pan.

Red onion: I use this for natural sweetness and savory flavor, and it softens during cooking. Yellow or white onion can be substituted if needed. 

Sea salt: This enhances the flavor of the vegetables and chickpeas.

Garlic powder: I add this for a mellow garlic flavor that blends well throughout the filling. But if you prefer, you can also use fresh minced garlic. 

Corn tortillas: Traditional corn tortillas give these enchiladas their authentic flavor and are naturally gluten-free. You could also use almond flour tortillas if you prefer.

Roasted salsa: I cover the enchiladas with this while baking, adding a smoky, slightly sweet flavor and keeping the tortillas moist. I like using a medium or thick salsa for the best texture. 

Spicy cilantro cream sauce: I mix cashew cream sauce, chopped cilantro, a squeeze of lime, and some finely chopped jalapeno for a sauce I can drizzle inside the tortillas before rolling, and for topping after baking. 

Fresh cilantro: I use this to add a bright, fresh finish to the baked enchiladas.

🔪 How To Make

Vegan chickpea and spinach enchiladas are extremely easy to make, and almost impossible to get wrong. This is everything I do to create the tasty filling, and bake it to perfection: 

Saute greens: I preheat the oven to 350F, and heat a large skillet over medium heat. Then I add the chopped red onion, sea salt, and garlic powder to the skillet, cooking for 2-3 minutes until the onion softens. After that, I add in the spinach or greens and continue to cook for 5 minutes until wilted.

Pulse with chickpeas: Next, I add the cooked greens and chickpeas to a food processor and pulse until the mixture is finely chopped and crumbly.

Fill tortillas: Then I divide the filling evenly among the corn tortillas, adding a little spicy cilantro sauce if using. I roll the tortillas tightly and place them seam side down in an 8×8 baking dish with 1/2 cup of roasted salsa spread across the bottom.

Add sauces: I pour the remaining roasted salsa evenly over the enchiladas, making sure each tortilla is well coated. I drizzle the cream sauce over the top, then sprinkle with the chopped cilantro.

Bake and serve: I bake the enchiladas for 25-30 minutes, until the salsa is bubbling and the enchiladas are heated through.

 📖 Variations

One of the perks of this vegan chickpea and spinach enchilada recipe is that it is easy to customize depending on what is in my refrigerator. These are a few of my favorite variations:

Add black beans: I replace half the chickpeas with black beans for a slightly creamier filling, and to get my kids keen on beans again. I make this when I want plenty of plant protein but a slightly varied texture.

Extra veggies: For a colorful and even more nutritious filling, I add sauteed bell peppers, mushrooms, zucchini, or corn to the filling. I love making this when I have leftover chipotle corn salsa or fajita veggies.

Cheesy vegan enchiladas: My kids love it when I sprinkle their favorite shredded vegan cheese over the salsa before baking. This gives it a deliciously creamy and melty finish. Sometimes I serve the enchiladas with vegan nacho cheese sauce instead. 

🍽 Serving Suggestions

If you are making these vegan chickpea and spinach enchiladas and want to enjoy them with authentic and complementary sides, I suggest serving them with some vegan Mexican rice to make it more filling. And if you have room for more, vegan refried beans and Mexican coleslaw with cilantro lime dressing add a touch of creaminess and tangy crunch, respectively.

I made these enchiladas recently for a huge get-together, which means I needed a wide range of sides. This included edamame guacamole for extra protein, pineapple salsa for brightness, and a side of vegan jalapeno poppers. And since it was a celebratory gathering, we finished with baked vegan churros and Bloody Maria drinks. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.

Freezing: I wrap individual portions or the entire baking dish tightly and freeze for up to 3 months. 

Reheating: If frozen, I thaw in the refrigerator overnight, then reheat covered in a 350F oven for 15-20 minutes. You can also microwave individual portions until warmed through. If they seem a little dry, I spoon a little extra salsa over the top before reheating.

❓Recipe FAQs