Butternut and Mixed Bean Burritos

Food Main Courses Mexican Vegan Vegetarian

Nutritious and delicious – and they can be made vegan-friendly

Save Recipe

10 Servings

Ingredients

For the filling:

1.2kg butternut squash

300g onions, diced

20ml vegetable oil

250g KNORR Professional Arrabbiata Sauce

10g ground cumin

1kg mixed tinned beans, drained

10g coriander, chopped (optional)

For the rice:

200g brown rice

10g KNORR Professional Vegetable Powder Bouillon

To serve:

900g wholegrain 10’ tortilla wraps (10)

200g grated cheese (vegan if needed)

Method

For the filling: cut the butternut squash in half, scoop out the seeds then place onto an oven tray and roast for 50 mins at 170C.
Once the squash is cooked allow to cool slightly then cut into 2cm dice.
Sauté the onions for 5 mins then add the cumin, beans and KNORR Professional Arrabbiata Sauce. Simmer for 10 mins then remove from the heat and stir through the coriander and the diced squash and allow to cool.
For the rice: pour 500ml water into a saucepan and add the rice and KNORR Professional Vegetable Powder Bouillon. Bring to a gentle simmer and cook for 20 mins or until soft. Remove from the heat, cover and then chill.
To serve: lay the tortilla out on a flat surface. Divide the cooked rice between the wraps, then top with the squash filling and finish with grated cheese.
Roll each wrap up tightly, then wrap in tin foil and re-heat in the oven for 15 mins at 170C or until core temperature is reached.
Serve with dips and salad if you wish.

Aubergine with Butterbean Stew and Crispy Onions