1. Roast the Veggies:
Preheat the oven to 200°C (fan 180°C, gas mark 6).
Place the butternut squash chunks on a baking tray, drizzle with olive oil, season generously, and roast for 40 minutes, adding the sliced red pepper for the final 20 minutes, until tender and slightly caramelised.
2. Cook the Rice:
Cook the rice according to the packet instructions. Drain well and set aside.
3. Build the Filling:
In a large bowl, combine the roasted squash and pepper with the cooked rice, kidney beans, fajita seasoning, and grated cheese. Season to taste and mix everything together until well combined.
4. Assemble the Burritos:
Divide the filling evenly between the wraps. Roll them up tightly into burritos and wrap each one securely in tin foil.
To Cook Now:
Preheat the oven again to 200°C (fan 180°C, gas mark 6).
Place the foil-wrapped burritos onto a baking tray and bake for 30 minutes, until piping hot throughout.
Slice in half to serve and enjoy!
To Freeze for Later:
Let the wrapped burritos cool completely, then place them in a freezer bag or airtight container. Freeze for up to 3 months.
To Reheat from Frozen:
Remove burritos from the freezer and defrost thoroughly in the fridge overnight. Once defrosted, follow the cooking instructions above.
Tip:
The 200 g rice measurement refers to the uncooked, dry weight.
