Mexican veggie wraps

• ½ butternut squash

  peeled and cut into large wedges

• red chilli↗1

  deseeded and chopped

• Cajun seasoning1 tbsp

  mix

• oil1 tbsp
• can refried bean400g
• tomatoes↗2

  chopped

• yogurt↗4 tbsp
• zest and juice 1 lime
• bag rocket↗50g
• flour tortillas↗8

Step-by-step instructions

1. 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. 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.