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 tomatoeswith garlic & olive oil; 2 tbsp tomato purée; 140g courgettes, diced; 325g can sweetcorn, drained; 290g can mixed beansin 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