Cheap Tuesdays - Chickpea Enchiladas

As we have been converting to mainly vegetarian meals over the past months, I have been adapting many of the recipes we used to cook. Chickpea Enchiladas is one of the boys favourites and cheap too, especially if you look out for cheap wraps. The original Chicken Enchilada recipe came from our good friend Jenny, who is likely to be disgusted by the lack of chilli in our version!

Chickpea Enchiladas
500mL jar pasta sauce
1/3 tsp chilli powder
2 tsp dried basil
2 tsp minced garlic
1/3 cup milk powder mixed with 1 1/4 cups chicken stock (or use a tin cream of chicken soup)
chickpeas (we use a container of our slowcooked chickpeas from our freezer) 
1 medium zucchini, grated
1 large carrot, grated
cheese, grated
corn kernels – 1 can, drained or equivalent frozen
12-16 flour tortillas (I've never actually used tortillas - so far I have used wraps, lebanese bread or large pita breads bought on special instead)

Combine the pasta sauce, chilli, basil and garlic in a large jug and reserve half this mixture in a separate jug or bowl (for topping). Mix milk powder and stock, chickpeas, corn, zucchini, carrot and some cheese into remainder of sauce. Pour or spoon out mixture into each tortilla, roll and place in baking dish. When all tortillas are complete, pour reserved sauce over top and sprinkle with grated cheese. Bake at 180C for 30-40 minutes.

This does our family of 6 for dinner with leftovers for the kids lunches the next day too. Guess what we're having tonight :)