Mexican Smashed Chickpea & Beef Enchiladas
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Mexican Smashed Chickpea & Beef Enchiladas

Mexican Smashed Chickpea & Beef Enchiladas

with Garlic Sour Cream & Coriander

With cannellini beans, beef mince, 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 garlicky sour cream to really get the party started!

Tags:
Spicy
Allergens:
Milk
Gluten

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 Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

leek

3 clove

garlic

1 tin

chickpeas

1 sachet

Mexican Fiesta spice blend

1 packet

enchilada sauce

1 packet

baby leaves

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

sour cream

(Contains Milk; )

1 packet

coriander

1 packet

beef mince

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¼ cup

water

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Nutrition Values

Energy (kJ)4539 kJ
Fat55.3 g
of which saturates28.1 g
Carbohydrate80.4 g
of which sugars17.2 g
Dietary Fibre21.6 g
Protein55.9 g
Sodium2231 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan
Baking Dish

Instructions

1
1

• Grate carrot. • Thinly slice white and light green parts of leek. Finely chop garlic. Drain and rinse half the chickpeas.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, leek and carrot, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add chickpeas, Mexican Fiesta spice blend and half 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, add baby leaves and stir until wilted. Lightly mash chickpeas until some of them have broken up and the sauce has thickened. Season with salt and pepper.

3
3

• Preheat the grill to medium-high. • Drizzle a baking dish with olive oil. Lay a mini flour tortilla on a clean surface. Spoon beef and chickpea filling down the centre of tortilla. Roll tortilla up tightly and place, seam-side down, in a baking dish. • Repeat with remaining tortillas and beef and chickpea filling, ensuring they fit together snugly in the baking dish. Sprinkle with shredded Cheddar cheese.

4
4

• Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.

5
5

• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add sour cream and stir to combine. Season to taste.

6
6

• Divide Mexican smashed chickpea and beef enchiladas between plates. • Drizzle with garlic sour cream and tear over coriander to serve. Enjoy!