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  1. Home
  2. quick vegetarian dinner recipe

Mexican veggie wraps

Get your mates round for a self-assembly supper - by Amy Sinclair
  • 28 Mar 2019
Mexican veggie wraps
Prep: 15 Minutes - Cook: 25 Minutes - Easy - Serves 4
Proudly supported by

These meat-free fajitas are super healthy, low in fat and delicious!

Ingredients

½ butternut squash, peeled, cut into large wedges

1 red chilli, deseeded and chopped

1 tbsp Cajun spice mix

1 tbsp oil

400g can re-fried beans

2 tomatoes, chopped

4 tbsp yogurt

zest and juice 1 lime

50g bag rocket

8 flour tortillas

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.

PER SERVING

427 kcals, protein 15g, carbs 81g, fat 6g, sat fat 1g, fibre 4g, sugar 8g, salt 1.86g

  • mexican recipe
  • quick vegetarian dinner recipe
  • easy entertaining vegetarian recipe
  • easy healthy dinner
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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