Mexican veggie wraps

Mexican veggie wraps

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
427
protein
15g
carbs
81g
fat
6g
saturates
1g
fibre
4g
sugar
8g
salt
1.86g

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

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Method

  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.
  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 from Good Food magazine, January 2011

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Comments

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lanilovescooking's picture
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Not the most enjoyable thing I have ever tasted... The refried beans were bland and the rocket did nothing to satisfy the dish. The soured cream sauce was too limey, and this overpowered the rest of the flavours in the dish.
The beans tasted better when chilli powder was added, but together this dish did not work.

amynadine87's picture
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made this for 2, but with extra refried beans. very nice

janbomyers's picture

Delicious! Also tried making it with swede and it was just as good.

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