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Time to make:
40 mins, prep 10 mins, cook 30 mins
$3.81 per serve
(at time of publication)
Full ingredients list:
500g butternut pumpkin, peeled, cut into 1cm cubes
1 red capsicum, cut into 1cm cubes
olive oil cooking spray
400g can kidney beans, rinsed, drained
250g low-fat cottage cheese
2 tablespoons chopped chives
8 light tortillas
400g can diced tomatoes
1/3 cup light grated tasty cheese
2 tablespoons grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 220ºC. Put pumpkin and capsicum onto a baking tray lined with baking paper. Spray with oil. Bake until tender. Transfer to a bowl and mix with beans, cottage cheese and chives.
Step 2 Heat tortillas in microwave to soften, then place on flat surface. Spoon 1/3 cup mixture onto the edge of each tortilla. Roll up and place into a shallow baking dish.
Step 3 Pour tomatoes over centre of tortillas. Top with cheeses. Bake for 5–8 minutes or until heated through. Serve immediately.
Switch beans for chickpeas or canned tuna. For a flavour boost, serve dish with some fresh coriander.
About this recipe
First published: October 2009