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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
brown onion
1
carrot
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
enchilada sauce
(May be present: Eggs, 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
Cheddar cheese
(Contains: Milk;)
1 packet
BBQ mayo
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• 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.
• Meanwhile, grate carrot. • Drain and rinse chickpeas.
• Wipe out frying pan, then return to mediumhigh heat with a drizzle of olive oil. Cook carrot, stirring, 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.
• 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.
• 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.
• Divide the cheesy BBQ smashed chickpea enchiladas between plates. • Serve with the salad and BBQ mayo. Enjoy!
