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Black Bean, Squash and Corn Wraps

Serves 2


Roast Squash

400g butternut squash

1/2 tsp ground coriander

1/2 tsp sweet smoked paprika

Black beans

1/2 red onion

1/2 a red pepper

1 clove garlic

1 tin black beans

1/2 tsp chipotle paste

1tsp sweet smoked paprika

1 tsp veggie bouillon powder

Corn salsa

160g tin sweetcorn

1/4 red onion

Handful fresh coriander

2 tbsp lime

2 tbsp plant based yoghurt

2 soft wraps - thoroughly recommend Crosta & Mollica

Salad leaves


1. Preheat the oven to 220 degrees Celcius.

2. Slice the squash into semicircles, and add to a roasting tray along with the paprika, coriander and a little oil. Roast in the oven for 40 minutes.

3. For the beans, finely dice the onion, red pepper and garlic and soften in a pan with a little oil for 10 minutes.

4. Add the beans and their liquid, along with the chipotle, paprika and veg bouillon. Leave to simmer for 20 minutes.

5. In a small blender, add the sweetcorn, red onion, coriander, lime and yoghurt. Blend to break down slightly, but not until smooth.

6. Serve the beans, squash and salsa with warm wraps and salad.


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