Mexican veggie wraps
Mexican veggie wraps
Get your mates round for a self-assembly supper. These meat-free fajitas are superhealthy too
- Prep: 15 mins
Cook: 25 mins - Serves 4
- Easy
Ingredients
- ½ butternut squash, peeled and cut into large wedges
- 1 red chilli, deseeded and chopped
- 1 tbsp Cajun seasoning mix
- 1 tbsp oil
- 400g can refried beans
- 2 tomatoes, chopped
- 4 tbsp yogurt
- zest and juice 1 lime
- 50g bag rocket
- 8 flour tortillas
Use up leftovers: Squash & sage pasta
Microwave the halved squash on full
power for 10-12 mins until tender. When
cool enough to handle, scoop out the
flesh and blitz with 2 tbsp mascarpone,
50g grated Parmesan and 4 chopped
sage leaves. Cook 200g pasta shapes
following the pack instructions, then fold
through the sauce.
Method
-
Heat oven to 200C/180C fan/gas 6. In a roasting tray, toss the squash with the chilli, spices, oil and seasoning, then roast for 25 mins until tender. Gently heat the refried beans with the chopped tomatoes until warmed through. Mix the yogurt with lime zest and juice.
-
Warm wraps according to pack instructions and spread with a thin layer of beans. Top with squash, some rocket, and a dollop of lime yogurt.
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