The perfect veggie wrap: savory butternut squash, protein-rich refried beans and juicy tomatoes, all free of eggs, nuts and soy – great for lunch or appetizer!
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 52 mins – easy
🍽 4 servings – 151 kcal per serving
|
Serving 0g |
Fat 5g |
Sat. fat 0g |
Sodium 1026mg |
|
Carbs 21g |
Fibers 6g |
Sugars 4g |
Proteins 7g |
INGREDIENTS
- 1 tsp black pepper
- 1 tsp salt
- half butternut squash
- 1 red chili peppers
- 1 tbsp olive oil
- 14 oz refried beans
- 2 tomatoes
- 4 tbsp yogurt
- 1 lemons
- 1.8 oz arugula
- 8 flour tortillas
TOOLS
- 1 peeler
- 1 knife
- 1 zester
- 1 squeezer
- 1 spoon
- 1 bowl
- 1 pan
- 1 oven
- 1 roasting tray
- 1 plate
STEPS
Peel the butternut squash.
Cut peeled butternut squash into large wedges. Deseed red chili peppers and chop them.
Cut the tomatoes.
Chop the tomatoes in half.
Zest lemons using a zester.
Squeeze the zested lemons using a squeezer to get lemon juice.
Put wedged butternut squash, chopped red chili peppers, and olive oil in a roasting tray. Add 1 tsp of salt and 1 tsp of black pepper to the roasting tray. Mix the ingredients in the roasting tray using a spoon.
Heat oven to 390°F for 3 minutes.
Put the roasting tray in the hot oven and bake the butternut squash for 25 minutes. Remove the roasting tray from the hot oven to get a roasted butternut squash.
Heat the pan. Add the refried beans to the pan. Add the chopped tomatoes. Cook for 2 minutes.
Put yogurt in a bowl. Put lemon zest and lemon juice in the bowl. Mix the contents of the bowl using a spoon to get lime yogurt.
Put flour tortillas in the hot oven for 10 minutes. Remove the warm flour tortilla wraps from the hot oven and put them on a plate. Add roasted butternut squash, arugula, and lime yogurt to the veggie flour tortilla wraps..
It’s ready to be served !
