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

4.5(694)

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Calories

:

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Protein

:

26.5g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Veggie

Climate Superstar

Allergens:

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. Don’t forget to dollop on the smokey BBQ mayo to really get the party started!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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;)

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

PDF

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

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

3

• 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.

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

• 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.