Enchilada Sauce Chickpea Skillet 🌶️

Name: Enchilada Sauce Chickpea Skillet
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cans chickpeas; 2 cups red enchilada sauce; 1.5 cups white rice; 1 red bell pepper; 1 yellow onion; 2 tbsp olive oil; 2 cloves garlic; 1 tsp cumin; 1/4 cup cilantro; 1 lime

Chickpeas simmered in tangy red enchilada sauce with bell peppers and onions, served with rice.

30 min · Beginner · 410 cal · 12g protein · $1.50/serving · Mexican

Vegan Comfort Food Budget-Friendly

30minutes

4servings

410calories

12gprotein

$1.50per serving

Ingredients (serves 4)

2 cans chickpeas
2 cups red enchilada sauce
1.5 cups white rice
1 red bell pepper
1 yellow onion
2 tbsp olive oil
2 cloves garlic
1 tsp cumin
1/4 cup cilantro
1 lime

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Instructions

1
Cook white rice in salted water for 18 minutes until tender.
2
Dice bell pepper and onion.
3
Heat olive oil in a large skillet over medium heat, sauté onion and bell pepper until softened, 4 minutes.
4
Add minced garlic and cook 1 minute until fragrant.
5
Drain and add chickpeas with cumin, stir to coat with oil, cook 2 minutes.
6
Pour enchilada sauce over chickpeas, bring to a simmer and cook 10 minutes to meld flavors.
7
Divide rice among bowls, top with chickpea enchilada mixture.
8
Garnish with cilantro and lime juice.