Name: Squash & bean enchiladas
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mexican
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

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Squash & bean enchiladas

Squash & bean enchiladas

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 55 mins

A star rating of 3.8 out of 5.13 ratingsRate

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

Freezable (filling only)

Vegetarian

Skip to ingredients

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal545
fat16g
saturates6g
carbs77g
sugars25g
fibre11g
protein18g
salt2.7g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, September 2014

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A star rating of 3.8 out of 5.13 ratings

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