Bean and pumpkin tortillas

Serves: 4

Time to make: 40 mins

Ingredients

500g butternut pumpkin, peeled, cut in 1cm cubes
1 red capsicum, cut in 1cm cubes
olive spray oil
400g can kidney beans, drained, rinsed
250g low-fat cottage cheese
2 tablespoons chopped fresh chives
8 light tortillas
400g can, salt-reduced chopped tomatoes
⅓ cup grated light tasty cheese
2 tablespoons grated parmesan cheese

Instructions

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1 Preheat oven to 220°C. Place pumpkin and capsicum on 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.

2 Heat tortillas in microwave to soften, then place on a flat surface. Spoon 1/3 cup mixture on edge of each tortilla. Roll up and place in a shallow baking dish.

3 Pour tomatoes over centre of tortillas. Top with cheeses. Bake for 5-8 minutes, or until heated through. Serve immediately.

Nutrition Info (per serve)

Calories 461 cal

Kilojoules 1930 kJ

Protein 29 g

Total fat 12 g

Saturated fat 6 g

Carbohydrates 55 g

Sugar 11 g

Dietary fibre 12 g

Sodium 960 mg

Calcium 240 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: May 2010

2 comments on Bean and pumpkin tortillas

25330715 March 9, 2022 at 8:40 am #

I think your ingredients measurements might need correcting in this recipe.

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- Jen deMontalk March 21, 2022 at 11:57 am #
  
  Hi there
  Thank you for pointing that out. The zeros appear to have dropped out, somehow. This has been amended.
  
  Warm regards
  Jenny, Healthy Food Guide editor
  
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