Mexican veggie wraps

Ingredients:

½ butternut squash, peeled and cut into large wedges
1 red chilli, deseeded and chopped
1 tbsp Cajun seasoning mix
1 tbsp oil
400g can refried beans
2 tomatoes, chopped
4 tbsp yogurt
zest and juice 1 lime
50g bag rocket
8 flour tortillas

Method:

1. Heat oven to 200C/180C fan/gas 6. In a roasting tray, toss the squash with the chilli, spices, oil and seasoning, then roast for 25 mins until tender. Gently heat the refried beans with the chopped tomatoes until warmed through. Mix the yogurt with lime zest and juice.
2. Warm wraps according to pack instructions and spread with a thin layer of beans. Top with squash, some rocket, and a dollop of lime yogurt.