Spiced squash burritos with herby coconut yoghurt

Step by Step

Step 1

Preheat the oven to 200°C, gas mark 6. Toss the butternut cubes in a large bowl with the fajita seasoning, garlic oil and chillies. Tip into a non-stick baking tray and bake for 30 minutes, until tender and golden.

Step 2

Heat the rice according to the pack instructions. Finely chop the coriander stems and set aside, then finely chop the leaves. Stir the black beans, cumin, two-thirds of the lime juice and the coriander stems into the rice, then season.

Step 3

Mix the yoghurt with the coriander leaves and remaining lime juice, then season.

Step 4

Warm the wraps according to the pack instructions. Serve each wrap filled and rolled with the rice, squash, a drizzle of coconut yoghurt and any extras such as avocado, salsa or chilli sauce.

Ingredient

Red chillies

2 2
Ground cumin

1 tsp 1 tsp
Black beans

400 grams 0.88 lbs
Pack coriander

28 grams 0.06 lbs
Butternut squash

1 1
Garlic oil

2 tbsp 1 fl. ozs
Bart blends fajita seasoning

1 tbsp 0.5 fl. ozs
Wholemeal tortilla wraps or flatbreads, such as essential waitrose wholemeal tortilla wraps

8 8
Pack tilda brown basmati & quinoa

250 grams 0.55 lbs
Pot co yo natural coconut milk yoghurt alternative

250 grams 0.55 lbs
Lime

3 3