Packed with beta carotene, which the body converts into vitamin A which is essential for eye health, this is not only a delicious lunch, but a nutrient-filled delight!
Cooking time: 1hr 5min
- Cube the butternut squash and roast in the oven with a splash of oil and salt and pepper for 50min, or until soft.
- Heat some of the oil in a large skillet and add the garlic, heat for 1-2min until brown, add the roasted butternut squash, spinach, jalapeno and cumin. Cook for 10min stirring occasionally. Season accordingly.
- Spread the filling on one half of each of the tortillas and fold shut.
- Brush with oil on each side and cook on a hot griddle pan for 3min or until brown.