Squash & bean enchiladas recipe | Good Food

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