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Tortilla with roasted squash and beans

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

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

Method
 

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