Chickpea Avocado Breakfast Enchiladas

Chickpea Avocado Breakfast Enchiladas

Chickpea Avocado Breakfast Enchiladas

These Chickpea Avocado Breakfast Enchiladas are a delicious, protein-packed breakfast that is sure to please. The combination of chickpeas, avocado, and enchilada sauce makes for a hearty and flavorful meal that can be served on its own or as part of a larger brunch. With the addition of fresh herbs and spices, this vegan-friendly dish is the perfect way to start your day.


  • 1 can chickpeas, drained and rinsed
  • 1 avocado, peeled and diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup enchilada sauce
  • 1/4 cup chopped fresh cilantro
  • 6 small flour tortillas
  • 1/2 cup shredded vegan cheese (optional)


Preheat oven to 375 degrees Fahrenheit.

In a medium bowl, combine chickpeas, avocado, olive oil, garlic, cumin, chili powder, salt, and pepper. Mix until combined. Spread about 1/4 cup of the chickpea mixture onto each tortilla, leaving a 1/2-inch border around the edges. Top with a tablespoon of enchilada sauce and a sprinkle of cilantro, if desired. Roll each tortilla up tightly and place into a 9×13-inch baking dish.

Pour the remaining enchilada sauce over the enchiladas and top with vegan cheese, if desired. Bake for 15 minutes, or until the enchiladas are golden brown and the cheese is melted. Serve warm.

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