- 1 onion
- 1 garlic clove
- 1 harlequin squash
- A pinch of dried chilli flakes
- 1 tsp ground cumin
- A 400g tin of chopped tomatoes
- A 400g tin of black beans
- A pack of 5 white tortillas
- A 100g chunk of cheddar
- 2 large handfuls of sweet salad mix
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- Large pan with lid
- Colander or sieve
- Heatproof dish
Peel and roughly chop the onion. Warm a large pan over a medium heat for 1 min. Add 1 tsp oil and the onion. Season. Cook over a low heat for 5-8 mins till the onion is soft and glossy. Stir now and then.
While the onion cooks, peel and crush the garlic. Halve the squash. Scoop out the seeds. Chop into rough chunks (you don’t need to peel it as it has thin skin).
Stir the garlic, a pinch of chilli flakes and 1 tsp of the ground cumin into the onion. Stir and cook for 1 min. Add the squash and the tomatoes. Half fill the tin with water and pour into the pan. Cover and bring to the boil. Turn the heat down. Simmer for 20 mins till slightly thick.
Drain and rinse the beans. Add to the pan. Stir and heat for 2-3 mins to warm through. Taste and adjust the seasoning.
Heat your grill to medium. Pop a tortilla on your work surface. Spoon about 4 tbsp of the bean mix down one half. Carefully roll up to make a cylinder. Pop in a heatproof dish.
Repeat to use up all the wraps. Spoon the rest of the bean mix over the top. Coarsely grate the cheddar and sprinkle over the wraps.
Grill the enchiladas for 5-8 mins till the cheese is melted and bubbling. While they’re cooking, pop the sweet salad mix in a bowl and drizzle with 1 tsp oil. Serve with the enchiladas.
Our chilli flakes have quite a kick. Spice up some cooked spaghetti with a grated garlic clove, the zest and juice of a lemon and a pinch of chilli flakes. Drizzle with olive oil and hey presto!