Squash & bean enchiladas
Delicious and flavorful squash & bean enchiladas, filled with savory ingredients and topped with a zesty sauce. A perfect blend of spices and textures for a satisfying meal.
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
Instructions:
- Preheat the oven to 180C/160C fan/gas 4. Warm up the oil in a saucepan over medium heat, add the onion and squash, and cook for 10-12 minutes until they become tender. In the meantime, mix the chopped tomatoes and tomato paste in a bowl and season with salt and pepper.
- Introduce the courgettes and sweetcorn into the saucepan and cook while stirring for a couple of minutes. Then add the beans and half of the tomato mixture. Let it simmer for 10 minutes, taste and adjust the seasoning, then mix in all the parsley except for a small portion.
- Spread 4 tablespoons of the tomato sauce on the bottom of a large baking dish. Fill the tortillas with the bean mixture, roll them up and place them in the dish. Pour the remaining tomato sauce on top and sprinkle the grated cheese. Bake for 30 minutes or until it starts bubbling. Garnish with the rest of the parsley and serve with a side of salad and a dollop of sour cream.
Summary:
- Calories: 8718 kcal
- Fat: 850 g
- Protein: 56 g
- Carbs: 264 g
- Potassium: 3522 mg
- Magnesium: 355 mg