Squash and bean enchiladas (Serves 4) Cals 550pp – BBC Good Food

We don’t eat enough meat free meals in our house. This meal proves we can with my meat loving OH adoring this!


.5tbsp olive oil
1 medium red onion, thinly sliced (about 180g)
250g butternut squash, cubed (about 1cm)
140g courgette, cubed (as above)
2 cans chopped tomatoes
3 garlic cloves, crushed
2 tbsp tomato purée
140g frozen sweetcorn
1 can mixed beans in chilli sauce (I used Heinz veg chilli beans)
70g mature cheddar (I use cathedrals vintage
8 tortilla wraps (I use weight watchers)
Half a bunch of parsley

1. Heat the oil in a deep pan, add the onion and squash and cooked for 10-15 minutes until softened. Meanwhile mix the chopped toms and purée in a bowl and season well.

2. Add the courgettes, sweetcorn and garlic to the pan stirring for a few minutes. Add the beans and half the tomato mixture. Simmer for 10 minutes then stir through most of the parsley leaving a little for garnish.

3. Spread a quarter of the remaining tomato mix at the bottom of a large baking dish. Divide the bean mix between each of the tortilla wraps, roll up and add to the baking dish. I had to double stack mine so I added a quarter of the tomato mix and 20g of the cheese between the 2 layers of 4 wraps.

4. Finally add the remaining tomato mix and cheese on top. Bake in a preheated oven at 180C for 30 minutes until bubbling and the cheese is golden.

Serve sprinkled with the remaining parsley along with green salad and chopped jalepenos

Nutrition per portion*
Calories 550
Protein 24g
Carbohydrate 83g
Fat 12g
Fibre 13g

This was really tasty and easy to make. I prepared it on a Sunday and refrigerated before cooking in the oven the day after. The left overs were great the following day too! Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.


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