Cheesy BBQ Smashed Chickpea Enchiladas
with Caramelised Onion, Salad & BBQ Mayo
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Soy
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. Donāt forget to dollop on the smokey BBQ mayo to really get the party started!
Ingredients
Ā½
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
ā¢ Thinly slice brown onion (see ingredients). In a large frying pan, heat a drizzle of olive oil over medium-high heat. ā¢ Add onion and cook, stirring regularly, until softened, 5-6 minutes. Reduce the heat to medium. ā¢ 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.
ā¢ Meanwhile, grate carrot. ā¢ Drain and rinse chickpeas.
ā¢ Wipe out frying pan, then return to mediumhigh heat with a drizzle of olive oil. Cook carrot, stirring, until tender, 1-2 minutes. ā¢ Add All-American spice blend and tomato paste and cook until fragrant, 1-2 minutes. ā¢ Stir in chickpeas, vegetable stock powder, the butter and enchilada sauce. Simmer until slightly reduced, 1-2 minutes. ā¢ Remove pan from heat. Lightly mash chickpea mixture until some of the chickpeas have broken up and the sauce has thickened.
ā¢ Preheat grill to medium-high. Drizzle a baking dish with olive oil. ā¢ 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. ā¢ Repeat with remaining tortillas and chickpea mixture, ensuring the tortillas fit together snuggly in the baking dish. ā¢ 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.
ā¢ While the enchiladas are grilling, roughly chop tomato. ā¢ In a medium bowl, combine tomato, mixed salad leaves, a drizzle of the balsamic vinegar and olive oil. Season to taste.
ā¢ Divide the cheesy BBQ smashed chickpea enchiladas between plates. ā¢ Serve with the salad and BBQ mayo. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The enchilada sauce, All-American spice blend, and caramelised onion combine for a bold, mildly spicy filling that most found satisfying. Some found the sauce overly sweet or rich, so adjust the brown sugar to taste.
- Ease of prep:Ā Most found this quick and straightforward to pull together, with several noting it came in well under 30 minutes.
- Suggestions:Ā Some swapped chickpeas for black beans or mixed beans, and others added sour cream or guacamole alongside the BBQ mayo. A few replaced the enchilada sauce with passata when it was unavailable, with great results. Keep the grill at medium rather than high, and position the dish away from the element to avoid burning.
- Leftovers:Ā Marinating the chickpea filling overnight deepened the flavour, making it even better the next day.
- Portions:Ā Most found the portions generous and filling, though a few felt the salad was too small and benefited from adding extra ingredients.
