A vegetarian tortilla recipe

A recipe for enchiladas with a non-meat filling, Butternut squash does most of the work, accompanied by sun dried tomatoes and onions. You can cook the butternut in the microwave, which cuts down on cooking time.

Ingredients
8 corn tortillas, such as Old El Paso
1/2 unpeeled butternut squash, seeded
125ml water
2 tablespoons olive oil
1 clove garlic, minced
1/4 onion, chopped
4 sun-dried tomatoes, chopped
250ml enchilada sauce - again Old El Paso is a good and reliable brand for this.
4 tablespoons crumbled soft goat's cheese
4 tablespoons crumbled Parmesan
2 tablespoons chopped fresh coriander leaves
4 tablespoons soured cream

Preparation method

1.Cook the seeded but unpeeled squash in a microwave for 10 minutes, or until soft. Scoop out the flesh, and put on one side to use later.
2. Preheat an oven to 200 C / Gas 6. Bake your tortillas for about 10 minutes, in an over preheated to 200C/Gas 6 until crispy.
3.Pour 2 tablespoons of oil into a frying pan, when it's hot, add the garlic and onion. When the onion turns translucent, add the sun dried tomatoes, and cook for a couple of minutes. Take this off the heat, and add the garlic, onion and tomato mixture to the squash
4. Arrange 4 of your  tortillas on a baking sheet, and divide the squash mixture equally over them. Sprinkle goat cheese over each tortilla, then top with the remaining 4 tortillas. Pour the enchilada sauce over top, and sprinkle each with the Parmesan
5.Bake in the preheated oven until hot, about 10 minutes. Before serving add chopped coriander and a little  soured cream