Name: Mexican veggie wraps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
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 bean; 2 tomatoes chopped; 4 tbsp yogurt; zest and juice 1 lime; 50g bag rocket; 8 flour tortillas

Home
Recipes
Mexican veggie wraps

Mexican veggie wraps

Good Food team

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 2.8 out of 5.4 ratingsRate

loading...

Get your mates round for a self-assembly supper. These meat-free fajitas are superhealthy too

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mexican bean salad

A star rating of 4.7 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

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 bean
2 tomatoes

chopped
4 tbsp yogurt
zest and juice 1 lime
50g bag rocket
8 flour tortillas

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal427
fat6g

low
saturates1g
carbs81g
sugars8g
fibre4g
protein15g
salt1.86g

Method

step 1

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.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 2.8 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now