Easy Vegan Chickpea and Spinach Enchiladas

2 servings

⅖ cupscooked chickpeas, drained and rinsed (about one 15 ounce can)

1 ¼ ouncesspinach or green blend of choice, I use Earthbound Farm Organic

¼ cupchopped red onion

⅕ teaspoonsea salt

⅕ teaspoongarlic powder

2corn tortillas

½ cupsroasted salsa, your favorite brand or if you have my cookbook I use the one in there

⅕ cupSpicy Cilantro Cream Sauce, optional to use more for filling and drizzling

⅕ cupchopped cilantro

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Preheat the oven to 350 F/175 C
Saute the onion with salt and garlic powder until it begins to soften, 2-3 minutes.
Add the spinach/greens and saute about 5 more minutes until they wilt. Allow to cool.
Pulse the greens mix and chickpeas in a food processor until chopped and crumbly.
Put ½ cup salsa in the bottom of a square baking dish (I used 8x8).
Fill tortillas with a few scoops of mixture, then roll and place seem side down into the baking dish. You can also drizzle in some spicy cilantro cream inside with the mixture if you want it extra creamy.
Once all the tortillas are done, pour the rest of the salsa over the top, spreading it around to make sure it covers everything well.
Drizzle the spicy cilantro cream sauce over the top. And top with the cilantro.
Bake for 25-30 minutes until nice and bubbly. Allow to cool a bit and devour! You can also drizzle extra sauce over the top.