Butternut squash & black bean enchilada bake

Roasted butternut squash and black beans make a hearty filling for corn tortillas baked in a gently spiced tomato sauce. It is a practical way to use a good-sized winter squash.

Ingredients

• 600g peeled weight, cut into 2cm cubes Butternut squash
• 1 x 400g tin, drained and rinsed (about 240g drained) Black beans
• 1 medium, diced Red onion
• 1, diced Red pepper
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1/2 tsp Ground coriander
• 300ml Passata
• 100ml Vegetable stock
• 6, about 15cm across Corn tortillas
• 1 tbsp Lime juice
• a small handful, chopped Fresh coriander
• 1/2 tsp, or to taste Fine salt

Method

1. Heat the oven to 220°C (200°C fan). Toss the squash cubes with half the olive oil and half the salt. Spread on a tray and roast for 20–25 minutes, turning once, until tender and browned at the edges.
2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Cook the onion and red pepper for 6–8 minutes until softened. Stir in the cumin, smoked paprika and ground coriander for 30 seconds.
3. Add the drained black beans and roasted squash and fold together carefully. Mix the passata with the vegetable stock and remaining salt in a jug.
4. Spoon a thin layer of tomato sauce over the base of a medium baking dish. Divide the squash and bean filling between the corn tortillas, roll them up and place seam-side down in the dish.
5. Pour the remaining sauce over the tortillas. Reduce the oven to 200°C (180°C fan) and bake for 15 minutes until the filling is hot and the sauce bubbles at the edges.
6. Finish with lime juice and chopped coriander. Serve hot.

Allotment tip
Do not overfill the tortillas; a modest line of filling makes them easier to roll and helps them stay closed in the dish.

Allergens: Check the tortilla and vegetable stock labels; some tortillas contain wheat (gluten), and some stocks contain celery.