Cheesy BBQ Smashed Chickpea Enchiladas
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Cheesy BBQ Smashed Chickpea Enchiladas

Cheesy BBQ Smashed Chickpea Enchiladas

with Caramelised Onion, Salad & BBQ Mayo

With wholesome chickpeas, mini flour tortillas, gooey Cheddar cheese and sweet caramelised onion, this fan favourite dish is colourful, delicious and a heap of fun. Don’t forget to dollop on the smokey BBQ mayo to really get the party started!

Tags:
Veggie
Allergens:
Milk
•Gluten
•Soy
•Wheat
•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

brown onion

1

carrot

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

enchilada sauce

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1

tomato

1 bag

mixed salad leaves

1 tin

chickpeas

1 sachet

All-American spice blend

1 packet

BBQ mayo

(Contains Egg; May be present: Milk. )

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)3653 kJ
Fat42.3 g
of which saturates13.9 g
Carbohydrate87.7 g
of which sugars28.8 g
Protein26.5 g
Sodium2264 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan
•Baking Dish

Cooking Steps

1
1

• Thinly slice brown onion (see ingredients). In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add onion and cook, stirring regularly, until softened, 5-6 minutes. Reduce the heat to medium. • Add the balsamic vinegar, a splash of water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

2
2

• Meanwhile, grate carrot. • Drain and rinse chickpeas.

3
3

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 1-2 minutes. • Add All-American spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Stir in chickpeas, vegetable stock powder, the butter and enchilada sauce. Simmer until slightly reduced, 1-2 minutes. • Remove pan from heat. Lightly mash chickpea mixture until some of the chickpeas have broken up and the sauce has thickened.

4
4

• Preheat grill to medium-high. Drizzle a baking dish with olive oil. • Lay mini flourtortillas on a chopping board. Spoon some chickpea mixture down the centre of a tortilla, then roll up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and chickpea mixture, ensuring the tortillas fit together snuggly in the baking dish. • Top with caramelised onions and sprinkle with shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas have warmed through, 8-10 minutes.

5
5

• While the enchiladas are grilling, roughly chop tomato. • In a medium bowl, combine tomato, mixed salad leaves, a drizzle of the balsamic vinegar and olive oil. Season to taste.

6
6

• Divide the cheesy BBQ smashed chickpea enchiladas between plates. • Serve with the salad and BBQ mayo. Enjoy!