These meat free butternut squash burritos have all the great flavours of Mexican cooking without the saturated fat.

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1 medium butternut squash, peeled, deseeded and cubed
50g brown rice
4 shallots, chopped
2 cloves garlic, crushed
1 red pepper, chopped
1 tin kidney beans
2 tsp ground cumin
½ tsp cayenne pepper
60g feta cheese
4 Tortilla wraps

1. Roast the butternut squash in a preheated oven for around 40 minutes until tender.

2. Meanwhile cook rice as per packet instructions.

3. In a frying pan over a medium heat, fry the onion and garlic for 5 minutes until soft, add the cumin and cayenne pepper and stir well.

4. Add the beans, pepper and rice and cook for 8 minutes.

5. Add the butternut squash to pan and roughly mash with a wooden spoon.

6. Divide the squash mix between 4 wraps and sprinkle with feta. Serve with salad.

Nutritional content: per serving

Calories 399 Kcal
Total fat 10g
   - Saturated fat 4g
   - Polyunsaturated fat 1.9g
   - Monounsaturated fat 3.5g
Carbohydrate 56g
Protein 14.2g
Fibre 11.3g
Salt 1.8g

Page last reviewed on 19/08/2016

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