Black bean and buttercup wraps with chimichurri sauce

Black bean and butternut wraps with chimichurri sauce.

Black bean and buttercup wraps with chimichurri sauce

Protein packed black beans, earthy roasted buttercup pumpkin and vibrant Argentinian style chimichurri sauce are an amazing combination in a soft pita wrap.

4.50 from 2 votes

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Course: Main meals

Cuisine: Gluten free, Vegan

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: 4

Calories: 553kcal

Author: Quite Good Food

Ingredients

For the chimichurri sauce:

½ cup finely chopped parsley
2 tablespoon finely chopped oregano, or substitute 2 teaspoon dried oregano
3 cloves garlic, crushed or grated
¼ cup + 2 tablespoon extra virgin olive oil, (90ml)
2 tablespoon red wine vinegar
½ teaspoon chilli flakes
Salt and pepper

For the wraps:

5 cups peeled and cubed buttercup pumpkin (squash), approx. 700g
1 tablespoon olive oil
2 teaspoon ground cumin
1 can black beans, drained
4 cups salad greens
1 punnet cherry tomatoes, halved, 250g
4 pita breads, or your favourite gluten free wraps

Instructions

For the chimichurri sauce:

Mix all sauce ingredients together and season well with salt and pepper. Set aside until you're ready to serve - or cover and refrigerate if you're making this ahead of time.

For the wraps:

Preheat oven to 200C (390F).
Toss the cubed pumpkin with olive oil and spread out on a baking sheet. Sprinkle liberally with ground cumin, salt and pepper.
Roast pumpkin for 15-20 minutes, or until soft and golden brown.
Mix black beans with 2 tablespoon of the chimichurri sauce and set aside.
When you're ready to serve, heat pita breads and stack with salad greens, cherry tomatoes, black beans and roasted pumpkin. Top with additional chimichurri sauce.

Nutrition information

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