Mexican Smashed Chickpea Enchiladas
with Coriander & Garlic Yoghurt
With chickpeas, tortillas, Cheddar cheese and mouth-watering spices, this Mexican favourite is colourful, delicious and a heap of fun to make. Don’t forget to drizzle over the garlic yoghurt to really get the party started!
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
Brown Onion
3 clove
garlic
1 tin
chickpeas
1 packet
enchilada sauce
1
capsicum
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
coriander
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. Finely chop capsicum into bite-sized chunks. Finely chop onion and garlic. Drain and rinse chickpeas.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, capsicum and carrot until tender, 3-4 minutes. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add chickpeas, Mexican Fiesta spice blend and 1/2 the garlic and cook until fragrant, 1-2 minutes. • Add the butter, enchilada sauce and the water and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, then lightly mash chickpeas until some of them have broken up and the sauce has thickened. Season with salt and pepper.
• Preheat the grill to medium-high. • Drizzle a baking dish with olive oil. Lay mini flour tortillas on chopping board. Spoon chickpea filling down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and chickpea filling, ensuring they fit together snugly in the baking dish. Sprinkle with shredded Cheddar cheese.
• Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.
• While the enchiladas are grilling, wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Divide Mexican smashed chickpea enchiladas between plates. • Drizzle over garlic yoghurt and tear over coriander to serve. Enjoy!