Ingredients
- onion ½, cut into wedges
- tomatoes 2, seeded and halved
- garlic 1 clove, peeled
- chipotle chilli 1, soaked in hot water for 10 minutes (or 2 tsp chipotle paste)
- butternut squash 400g, peeled and diced
- black beans 200g from a tin, rinsed and drained
- jalapeño chilli 1, seeded and diced
- cheddar 30g, grated
- coriander a bunch, finely chopped
- lime ½, juiced plus wedges to serve
- tortillas 4
Method
-
Step 1
Heat a frying pan to very hot. Dry fry the onion, tomatoes and garlic until charred all over, then tip into a small food processor with the chipotle, pulse until combined, then season well.Â
-
Step 2
Tip the squash into a microwaveable bowl with a splash of water, cover with clingfilm and microwave for 10 minutes until really soft. (Or steam until tender). Mash with a fork and season. Add the black beans and mash again, then stir in the jalapeño, cheddar, coriander and lime. Divide between the 4 tortillas and spread onto half of the rounds. Fold the other half over and squash down until they hold together. Heat in a dry frying pan until golden and crisp, and the filling is hot. Cut into wedges and serve with the salsa, lime wedges and more coriander.
Nutritional Information
- Kcals 237
- Carbs 38g
- Protein 9.7g
- Fat 3.5g
- Salt 0.7g
- Saturates 1.7g
- Fibre 7.5g
