Name: Tortilla with roasted squash and beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 small squash; 1 red pepper; 1 red onion; For the glaze:; 2 cloves of garlic; 2 Tbsp olive oil; 1 tsp smoked paprika; ½ tsp cumin powder; ½ tsp chilli flakes; Juice of ½ lime; 1 tsp maple syrup (optional); 1 tin kidney beans, drained; To serve:; Tortilla wraps, lime, coriander leaves

Tortilla with roasted squash and beans

2 Nov 2021

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

For parties, midweek suppers, lazy weekend meals tortilla wraps are an ideal solution, as most fillings can be precooked or prepared in advance. The baked veggies for this tortilla with roasted squash and beans can be made hours or even days before - just warm the mixture up in the microwave. This is a vegan recipe and gluten-free tortilla can be used too. If you’re not vegan, serve it with sour cream or grated cheese on the top.

Ingredients

1 small squash
1 red pepper
1 red onion
For the glaze:
2 cloves of garlic
2 Tbsp olive oil
1 tsp smoked paprika
½ tsp cumin powder
½ tsp chilli flakes
Juice of ½ lime
1 tsp maple syrup (optional)
1 tin kidney beans, drained
To serve:
Tortilla wraps, lime, coriander leaves

Instructions

Preheat the oven to 190°C.
Peel and dice the squash, cut the onion & red pepper into chunks. Scatter them into a baking dish.
Mix the glaze and pour it over the veggies, then toss well.
Bake for about 20 minutes until tender. Add the beans for the last 5 minutes of cooking, mixing well.
Heat the tortilla wraps for a minute or so, then fill them with the baked veggies.
Add some coriander leaves and lime juice, then serve.