SQUASH & BEAN ENCHILADAS

Squash & bean enchiladas image

Inject a bit of Mexican spice into your weekday menu with this vegetarian enchilada filling

Provided by Good Food team

Time 1h10m

Number Of Ingredients 13

Previous Next

Ingredients

1 tbsp olive oil
1 red onion , thinly sliced
250g butternut squash , peeled, deseeded and cut into 1cm/1/2in cubes
2 x 390g cartons chopped tomatoes with garlic & olive oil
2 tbsp tomato purée
140g courgettes , diced
325g can sweetcorn , drained
290g can mixed beans in mild chilli sauce
½ pack flat-leaf parsley , chopped
6 flour tortillas
50g cheddar , grated
85g bag leafy butterhead salad (or mixed leaves)
4 tbsp half-fat crème fraîche

Steps:

Heat oven to 180C/160C fan/gas 4. Heat the oil in a saucepan over a medium heat, add the onion and squash, and cook for 10-12 minutes until softened. Meanwhile, combine the chopped tomatoes and tomato purée in a bowl and season.
Add the courgettes and sweetcorn to the pan and cook, stirring, for a few mins. Then tip in the beans and half the tomato mixture. Simmer for 10 mins, taste and season, then stir through all but a small handful of the parsley.
Spread 4 tbsp of the tomato sauce over the base of a large baking dish. Divide the bean mixture between the tortillas, roll up and arrange in the dish. Spoon the remaining tomato sauce over and scatter over the grated cheese. Bake for 30 mins or until bubbling. Sprinkle over the remaining parsley and serve with the salad and a dollop of crème fraîche.

Nutrition Facts : Calories 545 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 25 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 2.7 milligram of sodium