Spinach and Chickpea Enchiladas

Active Time: 20 minutes • Total Time: 25-30 minutes

Yields: 8 Servings

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  • 1 ½ cups chickpeas, rinsed and drained (about two 15 ounce cans)
  • 5 ounces Earthbound Farm Organic Mighty Spinach
  • 1 cup chopped red onion
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • 8 corn tortillas
  • 2 cups roasted salsa
  • ½ cup Spicy Cilantro Cream Sauce (optional to use more for filling and drizzling)
  • ¼ cup chopped cilantro

Below is one of Sophia DeSantis of Veggies Don’t Bite‘s favorite recipes for Spinach and Chickpea Enchiladas featuring Earthbound Farm Mighty Spinach. Her whole family loves these vegan enchiladas and we hope yours does too!


Preheat the oven to 350 F

Sauté the onion with salt and garlic powder until it begins to soften, 2-3 minutes.

Add the spinach/greens and sauté 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 an 8×8 square baking dish.

Fill your tortillas with a few scoops of mixture, then roll and place seam side down into the baking dish. Feel free to drizzle some spicy cilantro cream inside with the mixture to make 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.


The greens in here are very interchangeable. Use your favorite green blend.

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