Moroccan-Inspired Enchiladas


Moroccan-Inspired Enchiladas

Spiced Enchiladas with a Moroccan Twist

In the vibrant world of Moroccan cuisine, we have taken the beloved Mexican dish of enchiladas and infused it with the rich flavors and aromatic spices of Morocco. This fusion recipe combines the best of both worlds, resulting in a tantalizing dish that will transport your taste buds to the exotic streets of Marrakech.

Jan Dec

20 minutes

20 minutes

40 minutes

4 servings


Vegetarian, Vegan, Gluten-free (if using gluten-free tortillas), Dairy-free, Nut-free

Wheat (if using regular flour tortillas)

Paleo, Keto, Low-carb, High-protein, Low-fat


While traditional Mexican enchiladas are typically made with corn tortillas and filled with ingredients like beans, cheese, and meat, our Moroccan-inspired version takes a departure from these elements. Instead, we use a blend of Moroccan spices, fragrant herbs, and a unique combination of vegetables and protein to create a truly distinct flavor profile. We alse have the original recipe for Enchiladas, so you can check it out.


  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 8g, 1g
  • Carbohydrates (total, sugars): 54g, 8g
  • Protein: 10g
  • Fiber: 9g
  • Salt: 1.5g


  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
  3. 3.
    Add the diced red bell pepper and zucchini to the skillet, and cook until they begin to soften.
  4. 4.
    Stir in the cooked chickpeas, ground cumin, ground coriander, ground cinnamon, paprika, and cayenne pepper (if using). Cook for an additional 2 minutes to allow the spices to release their flavors.
  5. 5.
    Pour in the tomato sauce and vegetable broth, and season with salt and pepper to taste. Simmer the sauce for 5-7 minutes, until it thickens slightly.
  6. 6.
    Warm the flour tortillas in the oven for a few minutes to make them pliable.
  7. 7.
    Spoon a generous amount of the Moroccan-inspired filling onto each tortilla, and roll them up tightly. Place the enchiladas in a baking dish.
  8. 8.
    Pour any remaining sauce over the enchiladas, and sprinkle with a little extra ground cumin and paprika for added flavor.
  9. 9.
    Bake the enchiladas in the preheated oven for 15-20 minutes, until the tortillas are golden and crispy.
  10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

  • Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the recipe to remove any excess sodium.
  • Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat them in a dry skillet over medium heat until fragrant, then grind.
  • Fresh cilantro — For a burst of freshness, chop the cilantro just before garnishing the enchiladas.

Tips & Tricks

  • For added depth of flavor, consider adding a pinch of saffron threads to the sauce.
  • If you prefer a spicier kick, increase the amount of cayenne pepper or add a finely chopped chili pepper to the filling.
  • Serve the enchiladas with a dollop of Greek yogurt or a squeeze of lemon juice for a tangy twist.
  • Feel free to customize the filling by adding other vegetables such as eggplant or spinach.
  • Leftover enchiladas can be refrigerated and enjoyed the next day. Simply reheat them in the oven or microwave before serving.

Serving advice

Serve the Moroccan-inspired enchiladas hot, garnished with fresh cilantro. Accompany them with a side of couscous or a mixed green salad for a complete and satisfying meal.

Presentation advice

Arrange the enchiladas on a platter, drizzle some of the remaining sauce over them, and sprinkle with additional fresh cilantro for an eye-catching presentation. Serve with a side of couscous or salad to create a visually appealing and well-balanced plate.