Roasted Squash and Black Bean Tortillas

These colourful tortillas are an exciting twist on open sandwiches and can be switched up according to what vegetables you have available. I have used butternut squash in this recipe, but you can swap for sweet potatoes or carrots (cut into batons). Butternut squash is rich in beta-carotene and vitamin C, while black beans are excellent sources of fibre and protein.

From : The Vegan’s Athlete’s Cookbook

Serves 2

¼ butternut squash (about 250g), cut into 2cm chunks

1 tbsp light olive or rapeseed oil

1 tsp ground cumin

½ tsp hot smoked paprika

1 large avocado

Juice of ½ lemon

Salt and freshly ground black pepper

2 wholemeal tortilla wraps

400g tin black beans, rinsed and drained

1 small red onion, thinly sliced

2 tbsp plain Greek style soya yogurt alternative

Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the squash in a roasting tin and toss with the oil and spices, then roast for 20-25 minutes, stirring halfway, until golden.

Meanwhile, roughly mash the avocado with the lemon juice, salt and freshly ground black pepper.

Toast the tortillas in a dry frying pan for 30 seconds on each side until warmed through. Arrange on plates, spread with the mashed avocado, and top with the squash and black beans. Scatter with the onions and serve immediately with the yogurt to spoon over.

Per serving 572cals, 20g protein, 25g fat (4g saturates), 58g carbs (11g total sugars), 19g fibre