I don’t have a cute story or any kind of memory that goes along with this post. The truth is I haven’t had as much hot sauce this month as usual and I wanted some. After four (yes, four!) failed attempts at making homemade gluten-free ravioli, I decided to scrap the idea and go for something just because I wanted it. Buffalo sauce was the answer. Here’s what I came up with.
And, because nothing with Buffalo Sauce is quite complete without a crunchy vegetable side, I made a broccoli ranch slaw to go with it. Celery and carrot sticks would work too.
Buffalo Chickpea Ranch Enchiladas
This isn’t a saucy enchilada. The tomato sauce actually cooks up to almost dry on the outside. I didn’t want the tomato to overpower the Buffalo taste. For me the filling and the ranch used for serving made it plenty moist. But, if you want more sauce, use it
I made this with Texas Pete Hot Sauce because it’s the one I always have in my kitchen. It just has a lovely flavor without being super hot. The company that makes it gives it a 2 pepper (out of 5) heat rating. Feel free to use others, but check for your desired amount of heat.
7 corn tortillas
1½ cups cooked chickpeas (equiv to a 15-16 oz can)
3 Tbsp soy-free Earth Balance
8 Tbsp Texas Pete hot sauce, divided
3 Tbsp tomato paste
3/8 cup water
1/2 tsp crushed garlic
1/4 tsp salt
Vegan ranch for serving (I used the Ranch here on the blog)
Sliced green onions for garnish
Preheat oven to 350F
In a small saucepan, melt Earth Balance and stir in 6 Tbsp Texas Pete Hot Sauce. Remove from heat.
In a small mixing bowl, mix the chickpeas and the Earth Balance/Hot Sauce mixture. Using a fork, mash about 1/2 the chickpeas. Set aside.
In another small bowl, mix tomato paste, water, the remaining 2 Tbps Texas Pete, salt and garlic.
Put 1/4 cup of the tomato based sauce in the bottom of a 7×9 casserole dish and spread evenly.
If you’re using store bought tortillas or homemade that aren’t still warm, they’ll need to be warmed up to get some flexibility. I used store bought tortillas so I put them in a damp kitchen towel in the microwave until they were flexible enough (45 seconds to a minute) Put some of the chickpea mixture on a tortilla (at a little closer to you than the middle of the tortilla). Roll the tortilla and place in the casserole dish seam side down. Repeat with remaining tortillas
Top with remaining tomato sauce and bake 25-30 minutes.
Place desired number of enchiladas on a plate and drizzle with ranch. Top with green onions. Serve immediately. (because they aren’t real saucy, at least with the store bought tortillas, they started to crack when cooled. Still in tact, just not as pretty)
Broccoli Ranch Slaw
3 cups Broccoli Slaw mix
4 Tbsp vegan ranch
Mix the slaw mix and the ranch together in a medium size mixing bowl until all the slaw is coated. Chill until ready to serve.
If your grocery doesn’t carry broccoli slaw mix, it’s basically just shredded broccoli stalks and carrots. I think even shredded cabbage would be good instead of broccoli.