Spiced Butternut Squash and Chickpea Enchiladas

Ingredients

• 600 g butternut squash
• 400 g tinned chickpeas
• 8 flour tortillas
• 400 g tinned chopped tomatoes
• 2 tbsp chipotle paste
• 2 tsp ground cumin
• 1 red onion
• 2 garlic cloves
• 2 tbsp olive oil
• 20 g fresh coriander

Method

1. 1

   Preheat the oven to 200°C. Peel and cube the butternut squash, toss with olive oil, cumin and salt, and roast for 25 minutes until tender.

2. 2

   Meanwhile, finely dice the red onion and crush the garlic. Sauté in a saucepan with a little oil for 5 minutes, then stir in the chipotle paste and chopped tomatoes. Simmer for 10 minutes to make the sauce.

3. 3

   Drain and rinse the chickpeas and mix with the roasted squash. Spoon the filling down the centre of each tortilla, roll up tightly and place seam-side down in a greased baking dish.

4. 4

   Pour the chipotle tomato sauce over the enchiladas and bake at 200°C for 15 minutes until bubbling.

5. 5

   Scatter over fresh coriander and serve immediately.