Cheesy BBQ Smashed Chickpea Enchiladas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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
Climate Superstar
Allergens:
Gluten
Soy
Milk
Egg

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

chickpeas

(May be present: Wheat, Gluten. )

1 sachet

All-American spice blend

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; May be present: Milk, Soy. )

1 packet

Cheddar cheese

(Contains Milk;)

1

tomato

1 bag

mixed salad leaves

1 packet

burger sauce

(Contains Egg;)

Not included in your delivery

olive oil

1 tbs

vinegar (balsamic or white wine)

1 tsp

brown sugar

20 g

butter

sideBannerName

Nutritional Values

Energy (kJ)3666 kJ
Fat44 g
of which saturates14.1 g
Carbohydrate84.2 g
of which sugars26.6 g
Protein26.5 g
Sodium2320 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Instructions

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 heat to medium. • Add the 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, 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
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 enchiladas until the cheese is melted and golden and the tortillas have warmed through, 8-10 minutes.

5
5

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

6
6

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