Mexican veggie wraps
You can never have too many Mexican recipes, so give Mexican veggie wraps a try. This recipe serves 4. For $2.75 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 12g of protein, 9g of fat, and a total of 366 calories. Head to the store and pick up oil, yogurt, seasoning mix, and a few other things to make it today. Plenty of people really liked this side dish. 107 people were impressed by this recipe. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 88%, this dish is excellent. Veggie Wraps, Veggie Wraps, and Veggie Chicken Wraps are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
½ butternut squash, peeled and cut into large wedges
8 flour tortillas
zest and juice 1 lime
1 tbsp oil
1 red chilli, deseeded and chopped
400g can refried beans
50g bag rocket
1 tbsp Cajun seasoning mix
2 tomatoes, chopped
4 tbsp yogurt
Equipment:
oven
Cooking instruction summary:
Heat oven to 200C/180C fan/gas 6. Ina roasting tray, toss the squash withthe chilli, spices, oil and seasoning, thenroast for 25 mins until tender. Gently heatthe refried beans with the choppedtomatoes until warmed through. Mixthe yogurt with lime zest and juice.Warm wraps according to packinstructions and spread with a thin layerof beans. Top with squash, some rocket,and a dollop of lime yogurt.
Step by step:
1. Heat oven to 200C/180C fan/gas
2. Ina roasting tray, toss the squash withthe chilli, spices, oil and seasoning, thenroast for 25 mins until tender. Gently heatthe refried beans with the choppedtomatoes until warmed through.
3. Mixthe yogurt with lime zest and juice.Warm wraps according to packinstructions and spread with a thin layerof beans. Top with squash, some rocket,and a dollop of lime yogurt.
Nutrition Information:
covered percent of daily need
