Cheesy BBQ Smashed Chickpea Enchiladas

Name: Cheesy BBQ Smashed Chickpea Enchiladas with Caramelised Onion, Salad & BBQ Mayo
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; ½ brown onion; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 carrot; 1 packet tomato paste; 1 sachet vegetable stock powder; 20 g butter; 1 packet enchilada sauce; 6 mini flour tortillas; 1 tomato; 1 bag mixed salad leaves; 1 tin chickpeas; 1 sachet All-American spice blend; 1 packet Cheddar cheese; 1 packet BBQ mayo

with Caramelised Onion, Salad & BBQ Mayo

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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

•Climate Superstar

Allergens:

Milk

•Gluten

•Soja

•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

brown onion

carrot

1 packet

tomato paste

1 sachet

vegetable stock powder

1 packet

enchilada sauce

mini flour tortillas

tomato

1 bag

mixed salad leaves

1 tin

chickpeas

1 sachet

All-American spice blend

1 packet

Cheddar cheese

1 packet

BBQ mayo

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

20 g

butter

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 Non-Stick Pan

•Baking Dish

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.