Mains

Bean and pumpkin tortillas

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

First published: May 2010

Serves: 4

Time to make: 40 mins

Total cost: $14.40 / $3.60 per serve

(at time of publication)

Ingredients

More weights & measures

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

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 461cal

Kilojoules 1930kJ

Protein 29g

Total fat 12g

–Saturated fat 6g

Carbohydrates 55g

–Sugars 11g

Dietary fibre 12g

Sodium 960mg

Calcium 240mg

Iron 3.5mg

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.

Save to favs/meal planning

Subscribe now in to enjoy this feature

See favs PRINT

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.

Log in to Reply
- 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
  
  Log in to Reply