Squash & bean enchiladas

• olive oil↗1 tbsp tbsp
• red onion↗1

  thinly sliced

• butternut squash↗250g g

  peeled, deseeded and cut into 1cm/1/2in cubes

• cartons chopped tomatoes2 x 390g g

  with garlic & olive oil

• tomato purée↗2 tbsp tbsp
• courgettes↗140g g

  diced

• can sweetcorn↗325g g

  drained

• can mixed beans290g g

  in mild chilli sauce

• flat-leaf parsley↗½ pack

  chopped

• flour tortillas↗6
• cheddar↗50g g

  grated

• bag leafy butterhead salad↗85g g

  (or mixed leaves)

• half-fat crème fraîche↗4 tbsp tbsp

Step-by-step instructions

1. 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. 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. 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.