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.
2tablespoonfinely chopped oregano, or substitute 2 teaspoon dried oregano
3clovesgarlic, crushed or grated
¼cup+ 2 tablespoon extra virgin olive oil, (90ml)
2tablespoonred wine vinegar
½teaspoonchilli flakes
Salt and pepper
For the wraps:
5cupspeeled and cubed buttercup pumpkin (squash), approx. 700g
1tablespoonolive oil
2teaspoonground cumin
1can black beans, drained
4cupssalad greens
1punnet cherry tomatoes, halved, 250g
4pita 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.