Mexican veggie wraps

Serves 4

Prep 15 mins Cook 25 mins

1/2 butternut squash, peeled, cut into large wedges

1 red chilli, deseeded

and chopped

1 tbsp Cajun spice mix

1 tbsp sunflower oil

400g can refried beans 2 tomatoes, chopped

4 tbsp plain yogurt zest and juice 1 lime

8 flour tortillas

50g bag rocket

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.

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.

PER SERVING 427 kcals, fat 6g, saturates 1g, carbs 81g, sugars 8g, fibre 4g, protein 15g, salt 1.9g