Squash & bean enchiladas

Name: Squash & bean enchiladas
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 red onion thinly sliced; 250g butternut squash peeled, deseeded and cut into 1cm/1/2in cubes; 2 x 390g cartons chopped tomatoes with garlic & olive oil; 2 tbsp tomato purée; 140g courgettes diced; 325g can sweetcorn drained; 290g can mixed beans in mild chilli sauce; ½ pack flat-leaf parsley chopped; 6 flour tortillas; 50g cheddar grated; 85g bag leafy butterhead salad (or mixed leaves); 4 tbsp half-fat crème fraîche