Vegetarian Enchiladas {with Butternut Squash}

Ingredients

For the roasted vegetables

• 1kg butternut squash
• 1 red onion, chopped into chunks
• 3 peppers, chopped into chunks
• 2 tbsp olive oil
• salt and black pepper

For the sauce

• 1kg passata
• 1 tbsp garlic puree or crushed garlic
• 2 tbsp paprika
• 4 tsp ground cumin
• 4 tsp dried oregano
• 1 tsp chilli flakes
• salt and black pepper

To assemble

• 790g mixed beans in chilli sauce
• 8 soft tortillas
• 200g Cheddar cheese

Method

1. Heat the oven to 200C/400F.
2. Toss the squash, red onion, peppers, olive oil, salt, and pepper on a baking tray and roast for about 45 minutes until cooked.
3. Mix all the sauce ingredients together.
4. Combine half the sauce with the cooked vegetables and the beans.
5. Spoon some of the remaining sauce into the base of a large baking dish.
6. Fill the tortillas with the vegetable and bean mixture, roll them up, and pack them into the dish.
7. Pour over the remaining sauce, top with the cheese, and bake for 15 to 20 minutes until golden and melted.