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!
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.
Ingredients
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, Wheat; 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
Nutritional Values
Utensils
Instructions
• 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.
• Meanwhile, grate carrot. • Drain and rinse chickpeas.
• 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.
• 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.
• 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.
• Divide the cheesy smashed chickpea enchiladas between plates. • Serve with the salad and burger sauce. Enjoy!