HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy BBQ Smashed Chickpea Enchiladas
Cheesy BBQ Smashed Chickpea Enchiladas

Cheesy BBQ Smashed Chickpea Enchiladas

with Caramelised Onion & BBQ Mayo

Read more

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!


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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 tsp

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)



3 clove


1 tin


1 sachet

barbecue seasoning

½ packet

tomato paste

1 sachet

vegetable stock powder

1 packet

enchilada sauce


mini flour tortillas




1 bag

salad leaves

1 packet

shredded Cheddar cheese


1 packet

BBQ mayo

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs


20 g


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3638 kJ
Fat43.8 g
of which saturates17.5 g
Carbohydrate88.2 g
of which sugars22.2 g
Protein25.7 g
Sodium2876 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

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.