Vegetarian Enchiladas Recipe with Asparagus and Chickpeas


Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1 pound asparagus (ends trimmed), cut into 1-inch pieces
  • 1 teaspoon lemon juice
  • 1 1/2 cups cooked chickpeas
  • 1/2 teaspoon cayenne pepper
  • salt and pepper to taste
  • 4 ounces shredded mozzarella cheese
  • 8 8-inch tortillas
  • 4 ounces Monterrey jack cheese, grated
  • 2 cups enchilada sauce (red or green, based on your preference)