Mexican veggie wraps

Mexican veggie wraps

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(4 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4
Get your mates round for a self-assembly supper. These meat-free fajitas are superhealthy too

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal427
  • fat6g
  • saturates1g
  • carbs81g
  • sugars8g
  • fibre4g
  • protein15g
  • salt1.86g
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  • 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



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • zest and juice 1 lime



    The same shape, but smaller than…

  • 50g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 8 flour tortillas


  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.

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Comments, questions and tips

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26th Jan, 2012
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.
25th Sep, 2011
made this for 2, but with extra refried beans. very nice
26th Jan, 2011
Delicious! Also tried making it with swede and it was just as good.
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