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Butternut Squash Enchiladas

Updated: Apr 6, 2022

Butternut squash contains carotenoids which are good for your skin, it is an anti-inflammatory which will reduce any redness and is able to protect the collagen from aging.


  • 2tbsp Olive oil

  • 2 garlic cloves, finely chopped

  • 1 red onion, finely chopped

  • 1 small red chilli, finely chopped

  • 1tsp cumin

  • 1tsp paprika

  • 400g Butternut squash, diced into 1cm pieces

  • 400g can of mixed pulses

  • 200g cherry tomatoes, chopped

  • 50g chopped fresh coriander

  • 50g grated cheddar

  • sea salt and ground black pepper

  • 4 wholemeal tortillas


Preheat the oven to 180ºC/350ºF/Gas Mark 4/Fan 160ºC

Put the Butternut squash in a baking tray with some olive oil and roast in the oven for 20 minutes.

Once the butternut squash has been roasted (it may still be al dente), heat the remaining oil in a pan, add the onion, garlic, chilli and allow to soften, then add the cumin and paprika.

Add the tomatoes and the pulses and cook for 10 minutes, season with salt and pepper then remove from the heat and add the butternut squash; fresh coriander and mix well.

Put the tortillas on a flat surface and spoon the mixture out equally into the centre of the 4 tortillas, then fold in each tortilla edge up over  until the mixture is completed encased in the tortilla.

Put the filled tortillas into a baking tray with the folded edges underneath, sprinkle the grated cheese equally over the tortilla’s, then cook for a further 10 minutes.

Serve with a nice green salad

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