- Difficulty
- easy
- Serves
- 3 people
- Meal course
- Dinner
- Posted by
- Posted on
- 23rd January 2017
- 1 .
- For the filling
- 250 grams
- Squash - Peeled and cut into 1.5cm cubes
- 1 medium
- Green pepper - deseeded and cut into chunks
- 1 medium
- Red pepper - de-seeded and roughly chopped
- 1 large
- Red onion - peeled and quartered
- 1 Splash
- Olive oil
- 1 medium
- Chilli - de-seeded and finely chopped
- 1 medium
- Garlic clove - peeled and roughly chopped
- 2 large
- Tomatoes - roughly chopped
- 1 tsp
- Paprika
- 2 tbsp
- Tomato Puree
- 1/2 tsp
- Cayenne pepper
- 1/2 whole
- Lime - Juice
- 200 g tin
- Rosecoco beans
- 2 .
- For the sauce
- 300 grams
- Cauliflower
- 1 Pint
- Vegetable stock
- 1 Twist
- Salt and pepper
- 2 .
- To assemble
- 3 whole
- Large Wraps
- 3 tbsp
- Refried beans
- 3 tbsp
- Homemade guacamole
Homemade guacamole is the best with this dish! – please check out my recipe to find out how easy and delicious it is for yourself!!
- Preheat the oven to 180’C
- Toss the squash, pepper and onion in the olive oil and then bake in an oven proof dish for 20 minutes. Stir the chilli and garlic into the vegetables and return to the oven for another 20 minutes. Add all the other ingredients to the pot, give it a good stir and return to the oven for a final 15 minutes.
- While your vegetables are baking, cook the cauliflower in the stock for 10 minutes and then remove the cauliflower from the pan and place in a mixer with half the liquid. Blend until smooth and season to taste
- Lay out each wrap onto a plate and spread out a table spoon of refried beans onto each. Top with the roasted vegetable mixture and then roll up.
- Grease a deep baking dish with a little oil and lay each wrap (relatively close) to each other. Top with the cauliflower sauce and bake in the oven for 25-30 minutes, until your have lovely crispy edges.
- Serve with a plate full of salad and homemade guacamole and enjoy.
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