These meat free butternut squash burritos have all the great flavours of Mexican cooking without the saturated fat.
Ingredients
1 medium butternut squash, peeled, deseeded and cubed
50g brown rice
4 shallots, chopped
2 cloves garlic, crushed
1 red pepper, chopped
1 tin kidney beans
2 tsp ground cumin
½ tsp cayenne pepper
60g feta cheese
4 tortilla wraps
Instructions
1. Roast the butternut squash in a preheated oven for around 40 minutes until tender.
2. Meanwhile cook rice as per packet instructions.
3. In a frying pan over a medium heat, fry the onion and garlic for five minutes until soft, add the cumin and cayenne pepper and stir well.
4. Add the beans, pepper and rice and cook for eight minutes.
5. Add the butternut squash to pan and roughly mash with a wooden spoon.
6. Divide the squash mix between four wraps and sprinkle with feta. Serve with salad.
Nutritional content: per serving
Calories 399 Kcal
Total fat 10g
– Saturated fat 4g
– Polyunsaturated fat 1.9g
– Monounsaturated fat 3.5g
Carbohydrate 56g
Protein 14.2g
Fibre 11.3g
Salt 1.8g
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