BAAAAHHHHH, what the fudge is for dinner??? Is this you? This is me every single day, and these enchiladas are my go to panic dinner.
They’re super easy to put together: a quick nip to the shop on the way home for avocados and squash then chuck in a few of the store cupboard staples et voila dinner is DONE. You can even roast the squash the night before and store in the fridge to speed up the process.
Butternut Squash Enchiladas
Serve 4-6
Ingredients for the filling:
1 butternut squash
1 tablespoon olive oil
1 red onion
2 cloves garlic
1 tsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
1 tin tomatoes
1 tsp chilli flakes (optional)
1 tsp salt
1 tin red kidney beans, drained
8 mini tortillas (or four large size)
100g feta
For the topping:
1 avocado
half a lime
1 clove garlic
Directions:
1. Preheat the oven to 200°C. Deseed the butternut squash and dice into small cubes. Drizzle with a little oil and roast for 20 minutes or until tender.
2. Peel and finely chop the onion and the garlic and fry in 1 tbsp olive oil over a medium heat for 2-3 minutes then add the cumin, the coriander, the paprika, the chilli flakes if using and the salt. Mix together and cook for a further two minutes then add the tomatoes.
3. Continue cooking for a few more minutes, stirring to prevent sticking and then add in the roasted squash and drained kidney beans. Mix well to combine.
4. Spoon a bit of filling into each of the tortillas and arrange them snugly in a small oven tray or oven-proof dish. Pour the rest of the sauce over and top with the feta cheese.
5. Bake in the oven for about 20 minutes.
6. Mash the avocado in a bowl with crushed garlic and juice of half a lime.
7. To serve, top the enchiladas with the smashed avocado and a sprinkle of chilli flakes.
