Black bean and squash enchiladas with red sauce

Ingredients

For 1 serving

• Pumpkin180 g
• Cooked black beans120 g
• Corn tortillas3
• Tomato passata150 g
• Chili powder1 teaspoon
• Cumin1 teaspoon
• Onion40 g
• Queso fresco30 g
• Cilantro6 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: lactose,

In season: October – December

Method

1. Heat a conventional oven to 200 °C. Peel the squash, cut it into roughly 1.5 cm cubes, toss on a tray with half the oil, the cumin and a pinch of salt and roast for 20 minutes, until tender and golden.
2. Meanwhile chop the onion. Heat the remaining oil in a small pan over medium heat, fry the onion for 3 minutes, add the chilli powder, passata and a pinch of salt and cook for 8 minutes, until the sauce thickens.
3. In a bowl mix the squash with the drained black beans, crushing them a little with a fork.
4. Warm the tortillas in a dry frying pan for 20 seconds per side, fill them, roll them up and lay them seam side down in an ovenproof dish.
5. Cover with the red sauce and crumbled queso fresco and bake for 15 minutes, until the sauce bubbles at the edges.
6. Finish with torn coriander and serve.