Squash & bean enchiladas

Squash & bean enchiladas

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(10 ratings)

Prep: 15 mins Cook: 55 mins


Serves 4
Inject a bit of Mexican spice into your weekday menu with this vegetarian enchilada filling

Nutrition and extra info

  • filling only
  • Vegetarian

Nutrition: per serving

  • kcal545
  • fat16g
  • saturates6g
  • carbs77g
  • sugars25g
  • fibre11g
  • protein18g
  • salt2.7g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, thinly sliced
  • 250g butternut squash, peeled, deseeded and cut into 1cm/½ in cubes
  • 2 x 390g cartons chopped tomatoes with garlic & olive oil
  • 2 tbsp tomato purée
  • 140g courgettes, diced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 325g can sweetcorn, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 290g can mixed beans in mild chilli sauce
  • ½ pack flat-leaf parsley, chopped
  • 6 flour tortillas
  • 50g cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 85g bag leafy butterhead salad (or mixed leaves)
  • 4 tbsp half-fat crème fraîche


  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.

  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.

  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.

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Comments, questions and tips

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6th Sep, 2015
Used a sachet of fajita seasoning and replaced the chilli beans with a 320g can of normal kidney beans. Also used about 150g of grated mixed mozzarella and mixed cheddar. The filling took longer than 10 minutes to cook but it was still quick to make
11th Feb, 2015
Great recipe, although the measurements can be unclear for someone not living in the UK (290g can beans as net weight? which means the size of a ~400g can before draining here in France?) & we prefer it with half the amount of sweetcorn. I sometimes bulk it up with 125g lean beef mince for the meat-loving Hubby. Any version is nice, even when half is frozen once assembled (for lazy weeknights!).
Frantic Flapjack
7th Oct, 2014
These were very easy to make and made a good dinner but they did lack a depth of flavour. If I made again, I would add fajita seasoning to the mixture to spice them up a bit.
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22nd Jul, 2019
I cut up the squash pretty small, but the pieces were still a bit hard in the finished dish. Would recommend double-checking they're soft before putting in the oven!
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