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!
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brown sugar(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
vegetable stock powder
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
Thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the 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.
While the onion is cooking, grate the carrot. Finely chop the garlic. Drain and rinse the chickpeas.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 1-2 minutes. Add the barbecue seasoning, garlic and tomato paste (see ingredients) and cook until fragrant, 1-2 minutes. Add the chickpeas, vegetable-style stock powder, the butter and enchilada sauce and simmer until slightly reduced, 1-2 minutes. Remove the pan from the heat, then lightly mash the chickpea mixture until some of them have broken up and the sauce has thickened. Season to taste.
Preheat the grill to medium-high. Grease a baking dish with a drizzle of olive oil. Lay mini flour tortillas on a flat surface. Spoon the chickpea mixture 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 the baking dish. Top with the caramelised onion and sprinkle with the shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and the tortillas have warmed through, 8-10 minutes.
While the enchiladas are grilling, roughly chop the tomato. In a medium bowl, combine the tomato, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
Divide the cheesy BBQ smashed chickpea enchiladas between plates. Serve with the salad and BBQ mayo.