Butternut and black bean burritos recipe

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the squash, half the fajita seasoning (from the kit) and 1 tbsp oil in a roasting tray; season, then toss and spread across the tray. Roast for 30 mins, turning halfway, until golden and tender.
2. Meanwhile, cook the rice to pack instructions. Drain and set aside.
3. Heat the remaining oil in a frying pan over a medium heat and fry the onion for 6-7 mins until softened. Add the garlic, chilli and remaining fajita seasoning; cook, stirring, for 2 mins. Add the black beans and 4 tbsp water; season with black pepper, then simmer for 3-4 mins until the liquid has mostly evaporated. Remove from the heat and set aside until the squash is ready.
4. Add the roasted squash to the pan with the beans along with a splash of water. Stir, then simmer over a medium heat for 4-5 mins. Divide the wraps (from the kit) between 2 baking trays and warm in the oven for 2 mins. Stir the lime zest and half the coriander into the squash mixture.
5. Divide the wraps between plates, splitting the rice between them. Top with the squash and bean mix, then spoon over the salsa (from the kit) and scatter over the salad cheese and remaining coriander. Squeeze over the lime wedges and wrap up tightly to serve.

• See more Mexican-inspired recipes

• Freezing and defrosting guidelines

  Freeze squash and bean mixture only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.