Squash bean enchiladas
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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