Mexican bean salad
Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Mexican veggie wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- ½ butternut squashpeeled and cut into large wedges
- 1 red chillideseeded and chopped
- 1 tbsp Cajun seasoningmix
- 1 tbsp oil
- 400g can refried bean
- 2 tomatoeschopped
- 4 tbsp yogurt
- zest and juice 1 lime
- 50g bag rocket
- 8 flour tortillas
Nutrition: per serving
- kcal427
- fat6glow
- 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.
