Squash & bean enchiladas

Squash & bean enchiladas

  • Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (filling only)
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal545
fat16g
saturates6g
carbs77g
sugars25g
fibre11g
protein18g
salt2.7g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.10 ratings
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