Smashed BBQ Chickpea Enchiladas
with Cheddar, Caramelised Onion & Yoghurt
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 yoghurt to really get the party started!
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
½
Onion
1
carrot
3 clove
garlic
1 tin
chickpeas
½ packet
tomato paste
1 sachet
barbecue seasoning
1 sachet
vegetable stock powder
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
Cucumber
1 packet
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
½ tbs
water
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice onion (see ingredients). • 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, 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 chickpeas, tomato paste (see ingredients), barbecue seasoning and garlic and cook until fragrant, 1-2 minutes. • Add vegetable stock powder, the butter, a splash of water and enchilada sauce and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, then lightly mash chickpeas until some have broken up and sauce has thickened.
• 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 filling, ensuring they fit together snugly in the baking dish. • Top with the caramelised onion and sprinkle with shredded Cheddar cheese. • Grill enchiladas until the cheese is melted and tortillas have warmed through, 8-10 minutes.
• While the enchiladas are cooking, roughly chop cucumber(see ingredients). • In a medium bowl, combine cucumber, mixed 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 Greek-style yoghurt. Enjoy!