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Chickpea Scramble Breakfast Enchiladas with Chipotle Sauce and Avocado Cream

Updated: Jun 7, 2018

Chickpea Scramble Enchilada

Straight from Yup... It's Vegan! | Serves: 10 enchiladas | Time: ~ 1hr

Not gonna scratch your itch for scrambled eggs, but will fill you up pretty well. Would work at any time of day. Makes for a very hearty #breakfast.


Chickpea Scramble Filling

1 tbsp EVO

1 russet potato peeled and diced

1/2 large yellow or white onion diced

1 bell pepper seeds and pith removed, diced

1 jalapeno seeds and pith removed, diced

1/2 tsp cumin

1/2 tsp ground coriander

1/4 tsp ground black pepper

1 15-oz. can #chickpeas (AKA #garbanzobeans)

Chipotle Sauce

1 tsp EVO

1/2 tsp paprika

1/4 tsp ground black pepper

1/4 tsp garlic powder (or 1 clove of minced fresh garlic)

1/4 tsp oregana

24 oz tomato puree

1 chipotle pepper in adobo sauce finely chopped

3 tbsp adobo sauce

2 tsp agave

1/4 tsp liquid smoke

Avocado Crema (threw together on my own)

1 Avocado

Some almond milk

Lime juice


10 corn tortillas or as needed

Chickpea scramble filling (above)

Chipotle sauce

Avocado cream

Chopped cherry tomatoes

Chopped red onion


Chickpea Scramble Filling

Warm the olive oil in a skillet over medium heat. Add the cubed potato and cook, stirring frequently, until softened and browned, about 6-8 minutes (you can start step 2 in the meantime). Add the onion and cook for 2-3 more minutes, continuing to stir frequently, until slightly softened. Then add the bell pepper, jalapeno, and ground spices. Continue cooking over medium-low heat until the potato is fully cooked.

Add the entire can of chickpeas to your food processor and blend until smooth. Push the potato mixture in the skillet to one side of the pan, and add a little more olive oil to the empty side. Pour in the chickpea mixture and let it cook until bubbling. Then 'scramble' it up and continue cooking it for another 2-4 minutes, until firmed up slightly.

Fold the scramble chickpeas together with the rest of the veggie mixture in the pan, and set aside.

Chipotle Sauce

Warm the olive oil in a saucepan over medium-low heat. Add the paprika, black pepper, garlic, and oregano, and cook for 30 seconds, until fragrant. Add the tomato puree, chipotle pepper and adobo sauce, agave nectar, and liquid smoke if using. Stir well to combine, and heat until bubbling slightly. Set aside.


Preheat the oven to 375 degrees Fahrenheit.

Add a couple of generous ladles of sauce to a small casserole dish (mine is about 7" by 10" and fits exactly 10 enchiladas).

One by one, add generous portions of filling to corn tortillas, gently roll them, and place them seam-side down in the sauced dish. Once finished, spoon plenty more sauce to cover the top.

Bake uncovered for 15-20 minutes (precise timing not important), or until hot through and the sauce is nicely baked into the tortillas.

Serve hot with toppings.

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