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Ingredients
- 400 g butternut squash, washed, peeled, diced (2 cm)
- ½ Tbsp olive oil, plus 1 tsp
- 2 pinches dried chilli flakes
- 1 pinch ground black pepper
- 150 g Cheddar cheese, cut in pieces (2 cm)
- 240 g tinned kidney beans, rinsed, drained (1 x 400 g tin)
- 15 g tomato purée
- 100 g tinned sweetcorn, drained
- 1 tsp olive oil
- 4 flour tortillas (see tip)
- avocado, sliced, for garnishing
- Nutrition
- per 160 g
- Calories
- 1262 kJ / 302 kcal
- Protein
- 11 g
- Carbohydrates
- 26 g
- Fat
- 16 g
- Saturated fat
- 6.3 g
- Fiber
- 6.2 g
- Sodium
- 329 mg
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