1 tbsp olive oil
1 red onion, thinly sliced
2 cloves garlic, finely chopped
250 g butternut pumpkin, peeled, deseeded and cut into 1 cm cubes
2 x 400 g cans chopped tomatoes
1 ½ tbsp tomato purée
140 g zucchini, diced
325 g can sweetcorn, drained
420 g can Mexican chilli beans
½ pack flat-leaf parsley, chopped
6 flour tortillas
50 g cheddar, grated
85 g bag mixed salad leaves
¼ cup creme fraiche
- Heat oven to 180C fan. Heat the oil in a saucepan over a medium heat, add the onion, garlic and pumpkin, and cook for 10-12 mins until softened. Meanwhile, combine the chopped tomatoes and tomato purée in a bowl and season.
- Add the zucchini and sweetcorn to the pan and cook, stirring, for a few mins. Then tip in three-quarters of the beans (reserving the rest for another meal) and half the tomato mixture. Simmer for 10 mins, taste and season, then stir through all but a small handful of the parsley.
- Spread 3 tbsp of the tomato sauce over the base of a large baking dish. Divide the bean mixture between the tortillas, roll up and arrange in the dish. Spoon the remaining tomato sauce over and scatter over the grated cheese. Bake for 30 mins or until bubbling. Sprinkle over the remaining parsley and serve with the salad and a dollop of crème fraîche.