by Sarah Steimer
- florets from 1 head broccoli
- 2 teaspoons olive oil
- 1/4 sweet onion, thinly sliced
- 1 clove garlic, minced
- 1 jalapeno, thinly sliced and de-seeded if you want less heat (save a few slices for garnish, if desired)
- 1 cup chickpeas, rinsed
- 1/2 teaspoon cumin
- 1 cup spinach
- 3 tablespoons goat cheese
- 4 flour or corn tortillas (somewhere in the 8-10-inch range
- 1/3 cup salsa verde
- 2 tablespoons shredded white cheddar (can substitute another white cheese of your choice)
- avocado and plain yogurt/sour cream for serving
Preheat the oven to 350 degrees.
Steam the broccoli florets until tender-crisp.
Heat the olive oil in a medium saute pan until hot. Add the onion and about 1/2 teaspoons of salt. Saute over medium-low heat for about 5-8 minutes, or until the onions are beginning to caramelize. If the onions begin sticking to the pan, deglaze with a splash of water. Add the garlic and jalapeno and toss, cooking for an additional minute. Add the chickpeas, broccoli cumin and season with another 1/2 teaspoon of salt. Toss and cook for 1 minute.
Pour a few tablespoons of salsa verde in to an 8-by-8-inch baking dish.
Working with one tortilla at a time, place a few leaves of spinach down the center of the tortilla. Add 1/4 of the broccoli-chickpea mixture over the spinach and top with a few teaspoons of goat cheese. Roll the tortilla up tightly and place, seam-side down, into the baking dish. Continue making enchiladas and fitting them into the baking dish. Top with the remaining salsa verde and the shredded cheese.
Bake for about 20 minutes. Serve topped with avocado, jalapeno slices and a dollop of yogurt/sour cream.
Makes 4 enchiladas.