Smashed BBQ Chickpea Enchiladas
with Cheddar, Caramelised Onion & Smokey Mayo
With wholesome chickpeas, mini flour tortillas, gooey Cheddar cheese and sweet caramelised onion, this fan favourite dish style is colourful, delicious and a heap of fun. Don’t forget to dollop on the smokey BBQ mayo to really get the party started!
The recent wet and cold weather across New Zealand has 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
Brown Onion
1
carrot
1 tin
chickpeas
1 sachet
barbecue seasoning
1 sachet
vegetable stock powder
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
tomato
1 bag
salad leaves
3 clove
garlic
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
BBQ Mayo
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
½ tbs
water
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• Meanwhile, grate carrot. Finely chop garlic. Drain and rinse chickpeas.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 1-2 minutes. • Add barbecue seasoning and garlic and cook until fragrant, 1-2 minutes. • Add chickpeas, vegetable-style stock powder, the butter and enchilada sauce 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. Grease a baking dish with a drizzle of olive oil. • Lay a mini flour tortilla on a flat surface. Spoon chickpea filling down the centre. • Roll the tortilla up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and chickpea mixture, ensuring they fit together snugly in baking dish. • Top with the caramelised onion and sprinkle with shredded Cheddar cheese. • Grill enchiladas until the cheese is melted and the tortillas have warmed through, 8-10 minutes.
• While the enchiladas are cooking, roughly chop tomato. • In a medium bowl, combine tomato, salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide smashed BBQ chickpea enchiladas between plates. • Serve with garden salad and BBQ mayo. Enjoy!