Mexican salad with tortilla croutons
Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style
Squash & bean enchiladas
Serves 4
Easy
Prep:
Cook:
Inject a bit of Mexican spice into your weekday menu with this vegetarian enchilada filling
Skip to ingredients
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- 1 tbsp olive oil
- 1 red onionthinly sliced
- 250g butternut squashpeeled, deseeded and cut into 1cm/1/2in cubes
- 2 x 390g cartons chopped tomatoeswith garlic & olive oil
- 2 tbsp tomato purée
- 140g courgettesdiced
- 325g can sweetcorndrained
- 290g can mixed beansin mild chilli sauce
- ½ pack flat-leaf parsleychopped
- 6 flour tortillas
- 50g cheddargrated
- 85g bag leafy butterhead salad(or mixed leaves)
- 4 tbsp half-fat crème fraîche
Nutrition: per serving
- kcal545
- fat16g
- saturates6g
- carbs77g
- sugars25g
- fibre11g
- protein18g
- salt2.7g
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.
