Roasted chickpea and butternut squash burritos

Name: Roasted chickpea and butternut squash burritos | Asda Good Living
Total time: 1 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 medium Butternut Squash, peeled and cut into 2cm chunks; 2 tbsp Vegetable Oil; 1–1½ tbsp Chipotle Paste; 1 tbsp Tomato Purée; 2 tsp Smoked Paprika; 2 tsp ground Cumin; Pinch of ground Cinnamon; 1 tbsp Aspall Classic Red Wine Vinegar; 3 Garlic coves, crushed; 2 x 400g tins Chickpeas, drained and rinsed; 2 Peppers, any colour, cut into 2cm chunks; 2 Red Onions, halved and cut into 1cm thick wedges; 150g Cherry Tomatoes, halved; 1 Lime, juice only, plus wedges to serve; Asda 8 Wholemeal Wraps; 85g bag Watercress; Asda Mexican-Style Jalapeños; Tomato Salsa, to serve

Turn up the heat with these punchy loaded wraps. Need to adjust the spice? Cool it down with a dollop of yoghurt.

By Asda Good Living,11th September 2023

Cook: 1 Hour 10 Mins

Serves: 4

Price: £2.10 per serving

Nutritional Information

Each 523g serving contains

Energy
12589kj
575kcal

29%

Fat
16.2g

Med
23%

Saturates
2.1g

Low
11%

Sugars
19.9g

Low
22%

Salt
0.89g

Low
15%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2407kj/575kcal

Ingredients

1 medium Butternut Squash, peeled and cut into 2cm chunks

2 tbsp Vegetable Oil

1–1½ tbsp Chipotle Paste

1 tbsp Tomato Purée

2 tsp Smoked Paprika

2 tsp ground Cumin

Pinch of ground Cinnamon

1 tbsp Aspall Classic Red Wine Vinegar

3 Garlic coves, crushed

2 x 400g tins Chickpeas, drained and rinsed

2 Peppers, any colour, cut into 2cm chunks

2 Red Onions, halved and cut into 1cm thick wedges

150g Cherry Tomatoes, halved

1 Lime, juice only, plus wedges to serve

Asda 8 Wholemeal Wraps

85g bag Watercress

Asda Mexican-Style Jalapeños

Tomato Salsa, to serve

Method

Preheat the oven to 220°C/200°C fan/gas 7. Add the butternut squash to a large high-sided roasting tray, drizzle over 1 tbsp oil and season with salt and pepper. Roast for 25 mins, turning halfway through, until lightly browned.

Meanwhile, in a small bowl combine the chipotle paste, tomato purée, smoked paprika, cumin, cinnamon, vinegar and garlic with the remaining 1 tbsp oil and set aside.

When the butternut squash is done, add the chickpeas, peppers, onions and tomatoes to the tray along with the spice mixture. Season, then mix well until everything is evenly coated. Return to the oven and roast for a further 30–35 mins until the vegetables are tender and everything is golden brown. Stir through lime juice then taste and adjust the seasoning.

To serve, warm the wraps then pile the filling into each one with plenty of watercress and jalapeños, if using. Fold over the ends and roll up to seal. Serve two wraps per person, with tomato salsa and lime wedges on the side.