Butternut squash and black bean enchilada bake
Corn tortillas rolled around smoky squash and black beans, baked in a chilli tomato sauce with no cheese needed.
- Time1 hr 10
- LevelMedium
- Costabout £1.73 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Spread the squash on a tray, spray with low fat cooking spray and sprinkle with half the paprika and the cumin. Roast for 25 minutes until soft and golden.
25 min - 2
Spray a pan and cook the onion for 6 minutes. Add the garlic, chilli powder, oregano and remaining paprika for 1 minute.
6 min - 3
Add the tomatoes and simmer for 12 minutes until thick. Blend half of it with a hand blender for a smoother sauce.
12 min - 4
Mix the squash with the black beans and lime juice. Lightly crush with a fork.
- 5
Spoon some sauce into a baking dish. Fill each tortilla with the squash mix, roll up and lay seam side down in the dish.
- 6
Pour over the remaining sauce, cover with foil and bake for 20 minutes. Scatter with coriander and serve with the lettuce.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.