400g chopped butternut
1 onion, chopped
1 tbsp olive oil, plus 1 tsp
½ tsp paprika
½ tsp cumin seeds
½ tsp ground coriander
100g long-grain rice
2 tbsp fresh coriander
1 avocado, stoned, diced and mashed
4 flour tortillas
For the salsa: 2 fresh ripe tomatoes, chopped and deseeded
1 garlic clove, crushed
Juice of ½ a lemon
Heat oven to 200°C. Put the butternut and onion in a roasting tin with 1 tbsp oil and toss. Stir in the spices and season. Roast for 30 min, tossing every so often.
Meanwhile, cook the rice according to pack instructions. When ready, toss it through the cooked butternut with the fresh coriander. You can cool and chill for later at this stage.
To make the salsa, mix the ripe tomatoes with 1 tsp oil, garlic and a squeeze of lemon. Mix the avocado with a little lemon juice.
Lay out a flour tortilla and spread with the salsa, then add the avo and about a quarter of the butternut mixture. Wrap the tortilla up in a sheet of foil and twist the edges to seal. Toast the foil parcel in a frying pan, turning, until hot all the way through.