Page title and description
- 1 small to medium-sized butternut squash, peeled and diced
- 1 red pepper, diced
- 1 red or white onion, finely diced
- ¼ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp paprika
- 1-2 fresh chillies, deseeded and finely chopped
- 2 tbsp olive oil
- leftover turkey, chopped into bite-sized pieces
- 4 large flour tortillas
- a little olive oil for brushing
- 200g Cheddar, grated
- large handful fresh coriander
- salt and pepper
Prep time: 10 min
Cooking time: 45 min
Step 1Preheat oven to 190'C/Gas 5. Toss the squash, pepper, corn, onion, spices, chilli and olive oil in a large baking dish. Season.
Step 2Roast in the oven for 30-35 minutes, until the squash is tender. Add the leftover turkey after 25 minutes so it can warm through.
Step 3Brush each tortilla on one side with a little oil. Put one of the tortillas in a large non-stick frying pan, oil side down.
Step 4Sprinkle some cheese over one half of the tortilla, then the veg mixture, then a few coriander leaves. Fold the other half of the tortilla over to make a half circle, gently pressing down with your hands to flatten.
Step 5Gently cook for a minute or two, until the tortilla is crisp and golden brown (keep an eye on it so it doesn't burn).
Step 6Carefully turn over using a large fish slice and cook on the other side. Keep warm in a low oven while you repeat with the others. Cut each one in half to serve.