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Mexican veggie wraps

Mexican veggie wraps

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A star rating of 2.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal427
low infat6g
saturates1g
carbs81g
sugars8g
fibre4g
protein15g
salt1.86g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, January 2011

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A star rating of 2.8 out of 5.4 ratings
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