Smashed BBQ Chickpea Enchiladas
with Cheddar, Caramelised Onion & Yoghurt- Milk
- Wheat
- Gluten
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Ingredients
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
BBQ Seasoning
1 packet
Tomato Paste
1
Cucumber
1 packet
Mixed Salad Leaves
1
Carrot
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 tin
Chickpeas
Nutrition Values
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!
