Spiced squash burritos with herby coconut yoghurt

Name: Spiced squash burritos with herby coconut yoghurt
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 1 butternut squash, peeled, deseeded and cut into 2cm cubes; 1 tbsp Bart Blends Fajita Seasoning; 2 tbsp garlic oil; 2 red chillies, deseeded and finely chopped; 250 g pack Tilda Brown Basmati & Quinoa; 28 g pack coriander; 400 g can black beans, drained & rinsed; 1 tsp ground cumin; 3 3 limes, juice; 250 g pot Co Yo Natural Coconut Milk Yoghurt Alternative; 8 wholemeal tortilla wraps or flatbreads, such as essential Waitrose Wholemeal Tortilla Wraps; Avocados, to serve; Tomato salsa, to serve; Hot chilli sauce, to serve

These veggie burritos are packed with flavour and quick to prepare. They make a great alternative to meat-filled burritos and are definitely worth a try!

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves8
CourseMain meal
Prepare20 mins
Cook40 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 butternut squash, peeled, deseeded and cut into 2cm cubes
1 tbsp Bart Blends Fajita Seasoning
2 tbsp garlic oil
2 red chillies, deseeded and finely chopped
250g pack Tilda Brown Basmati & Quinoa
28g pack coriander
400g can black beans, drained & rinsed
1 tsp ground cumin
3 3 limes, juice
250g pot Co Yo Natural Coconut Milk Yoghurt Alternative
8 wholemeal tortilla wraps or flatbreads, such as essential Waitrose Wholemeal Tortilla Wraps
Avocados, to serve
Tomato salsa, to serve
Hot chilli sauce, to serve

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

Typical values per serving when made using specific products in recipe