Mary Berry’s Bean and Butternut Wraps are a delightful fusion of roasted vegetables, hearty beans, and warming spices, all nestled inside a soft tortilla or flatbread. At its core, this dish is comforting and nutritious, with sweet roasted butternut squash pairing beautifully with earthy black beans or mixed pulses. The filling is seasoned gently-think cumin, paprika, and maybe a touch of chili for warmth-without overwhelming the natural flavors.
This dish reflects Mary Berry’s signature style: simple, elegant, and incredibly tasty. She champions fresh ingredients and balanced flavors, and these wraps are no exception. They’re ideal for a light supper, lunchbox meal, or even a crowd-pleasing vegetarian option at gatherings.
Mary Berry’s Bean And Butternut Wraps Recipe
Ingredients Needed
Here’s a detailed list of the ingredients you’ll need to bring Mary Berry’s wraps to life. You might already have many of these in your pantry or fridge!
For The Filling
- 1 medium butternut squash, peeled, deseeded, and cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes (optional, for a hint of heat)
- 1 x 400g can black beans (or mixed beans), drained and rinsed
- 1 x 400g can chopped tomatoes
- Salt and freshly ground black pepper, to taste
- A handful of fresh coriander (cilantro), chopped
- Juice of half a lime
For Assembling
- 4-6 soft tortillas or flatbreads
- Sour cream or Greek yogurt, for topping (optional)
- Grated cheese (optional)
- Fresh lettuce, rocket, or spinach leaves, for crunch
Equipment Needed
You don’t need anything fancy-just good kitchen basics will do. Here’s what you’ll need:
- Chopping board and sharp knife (for prepping vegetables)
- Roasting tray (for the butternut squash)
- Large frying pan or skillet (for cooking the beans and onion mixture)
- Wooden spoon or spatula
- Can opener (if your beans and tomatoes aren’t in pull-tab cans)
- Citrus juicer (optional, for lime juice)
- Baking sheet or griddle (if you want to warm the tortillas)
- Serving plates or a wooden board for presentation
Instructions To Make Mary Berry’s Bean And Butternut Wraps
Now let’s walk through the process step-by-step so you can recreate this beautiful dish at home.
1. Roast The Butternut Squash
Preheat your oven to 200°C (180°C fan) or 400°F. Place the cubed butternut squash on a roasting tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat, then roast for 25-30 minutes, or until tender and slightly caramelized. Give the tray a shake halfway through to ensure even cooking.
2. Cook The Aromatics And Beans
While the squash is roasting, heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add the chopped red onion and cook for about 5 minutes, until soft and translucent. Stir in the garlic, cumin, paprika, and chili flakes. Cook for another minute to let the spices bloom.
3. Add The Tomatoes And Beans
Tip in the drained beans and chopped tomatoes. Stir well and bring to a gentle simmer. Let this cook down for 10-15 minutes, or until the mixture has thickened slightly and flavors have melded together.
4. Combine And Finish
Once the butternut squash is cooked, add it to the bean mixture. Stir in the chopped coriander and squeeze in the lime juice. Taste and adjust seasoning-maybe a pinch more salt or a splash of extra lime for zing.
5. Assemble The Wraps
Warm your tortillas either in a dry pan, a low oven, or briefly in the microwave. Spoon a generous portion of the bean and squash filling down the center of each wrap. Top with a dollop of sour cream or yogurt, a sprinkle of cheese, and some fresh greens.
Roll or fold as desired-Mary Berry would likely go for a neat, tidy wrap with minimal mess!
Tips And Tricks
- Roast in Advance: The butternut squash can be roasted ahead of time and kept in the fridge for 2-3 days, making this recipe quicker on busy weeknights.
- Go Vegan: Simply skip the sour cream and cheese or replace them with plant-based alternatives.
- Add Crunch: A sprinkle of toasted seeds or nuts adds an unexpected crunch-try pumpkin seeds or crushed cashews.
- Spice It Up: If you love bold flavors, add a bit of chipotle paste or a dash of hot sauce to the bean mixture.
- Switch It Up: Use sweet potato instead of butternut squash, or try kidney beans, chickpeas, or lentils for variety.
- Batch Cook: Double the filling and freeze half-future you will thank present you.
- Serving Style: These wraps pair beautifully with a side of guacamole, fresh tomato salsa, or even a corn salad.
Mary Berry’s Bean and Butternut Wraps are a masterclass in how simple ingredients can create something utterly satisfying. They’re warming, comforting, and just a touch indulgent-especially when paired with a bit of melty cheese or creamy yogurt. These wraps are proof that plant-based eating doesn’t have to be boring or complicated. They’re vibrant, versatile, and packed with flavor.
So next time you’re looking for something that feels both healthy and hearty, give these wraps a try. Whether you’re cooking for one or feeding a family, they’re bound to become a favorite. And honestly, once you’ve had that first bite of warm, spiced beans wrapped in a soft tortilla with roasted butternut-well, there’s no turning back!
Easy Recipe Variations For Mary Berry’s Bean And Butternut Wraps
Mary Berry’s original recipe usually features a medley of butternut squash, mixed beans, and a warmly spiced tomato-based sauce, all snugly wrapped in a tortilla and often baked to slightly crisp perfection. It’s a fantastic base, but oh-the possibilities when you start to tweak and tailor it to your taste or dietary needs!
1. Protein Boost Variations
If you’re looking for something a bit heartier, or perhaps cooking for someone who craves a protein hit, consider these delicious modifications:
- Add Quinoa or Lentils: Fold in some cooked quinoa or green lentils to the bean mix for added texture and a protein-rich punch.
- Shredded Chicken or Turkey: For omnivores, leftover roast chicken or turkey blends beautifully with the squash and beans, adding a savory richness.
- Tofu or Tempeh: For a plant-based lift, lightly pan-fried tofu or crumbled tempeh makes an excellent addition. Season it well for maximum flavor impact.
2. Cheese, Please!
While Mary Berry might keep it relatively light on dairy, there’s room to experiment:
- Feta Crumbles: Their tangy bite contrasts wonderfully with the sweetness of butternut squash.
- Grated Cheddar or Monterey Jack: For those who love a melty finish, a sprinkle of these inside the wrap before baking adds that cozy, gooey texture.
3. Global Flavor Twists
Don’t be afraid to go international with your wraps:
- Mexican-Inspired: Add cumin, smoked paprika, and chili flakes. Top with avocado slices and a dollop of sour cream or vegan yogurt.
- Indian Flair: Use a dash of garam masala or curry powder. Pair it with a raita-style dip and maybe even some mango chutney.
- Mediterranean Style: Infuse the beans with oregano, thyme, and lemon zest. Add olives and sun-dried tomatoes for depth.
4. Veggie Switch-Ups
Butternut squash is lovely, but you can easily substitute or mix it up with:
- Sweet Potatoes: Roasted sweet potatoes mirror that same soft sweetness.
- Carrots and Parsnips: These root vegetables roast beautifully and add a touch of earthiness.
- Zucchini and Bell Peppers: For a lighter, summery feel, these are perfect sautéed additions.
Storing Leftovers
Let’s be honest-these wraps taste just as good, if not better, the next day. Their flavors deepen and meld beautifully. But storing them correctly is key to keeping that magic intact.
Refrigerating Leftovers
- Once the wraps are cool, place them in an airtight container or wrap them individually in foil or clingfilm.
- They’ll stay fresh in the fridge for up to 3 days.
- To reheat, simply pop them in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through. You can also microwave them, though they might lose a bit of crispness.
Freezing For Later
Yes, these wraps freeze like a dream!
- Wrap them individually in foil and place them in a zip-top freezer bag.
- Label with the date-they’ll keep well for up to 2 months.
- When ready to enjoy, either defrost overnight in the fridge and then reheat in the oven, or bake directly from frozen (just add a few extra minutes to the cook time).
Tips For Best Results
- If you plan to store them, consider leaving out any fresh toppings (like avocado or sour cream) and add them just before serving.
- If reheating in the microwave, cover them with a damp paper towel to keep them from drying out.
What To Eat With Mary Berry’s Bean And Butternut Wraps?
These wraps are quite satisfying on their own, but pairing them with complementary sides can elevate your meal to a real feast. Here are some delicious options, depending on the occasion and your appetite:
Fresh, Crisp Sides
- Simple Green Salad: A salad with peppery rocket, cucumber, and a lemon vinaigrette balances the richness of the wraps.
- Slaw with a Twist: Try a crunchy red cabbage slaw with a hint of lime and coriander for a refreshing contrast.
Warm & Hearty Complements
- Spiced Rice or Couscous: A bowl of cumin-spiced brown rice or herbed couscous can make it a more filling meal.
- Grilled Corn on the Cob: Brushed with a little lime and chili butter-perfection!
Dips & Sauces
- Guacamole or Smashed Avocado: Creamy, zesty, and a natural pairing with the bean-based filling.
- Yogurt Dip: A cooling mint and cucumber yogurt dip adds a soothing touch.
- Tomato Salsa or Pico de Gallo: Adds zing and brightness, especially if your wraps have some spice.
Something Sippable
- Citrusy Iced Tea or Lemonade: For a casual lunch or dinner.
- Light Red Wine: Like a Pinot Noir or a chilled Grenache, which pairs well with roasted vegetables and spice.
Conclusion
Mary Berry’s Bean and Butternut Wraps are more than just a vegetarian main-they’re a launchpad for kitchen creativity, a dish that welcomes adaptations with open arms. From adding different proteins and playing with global spices to pairing them with vibrant sides, these wraps are as versatile as they are delicious. Plus, they store and reheat like champions, making them ideal for batch cooking or meal prep.
Whether you’re serving them up for a cozy family dinner, prepping ahead for busy weekday lunches, or dressing them up for a dinner party, these wraps never disappoint. With the right variations and pairings, they can feel fresh and exciting every single time you make them.
So go ahead-wrap, roll, roast, and relish. Mary Berry would be proud.
FAQs
What Are The Main Ingredients In Mary Berry’s Bean And Butternut Wraps?
The main ingredients in Mary Berry’s Bean and Butternut Wraps include a variety of beans (such as kidney or black beans), butternut squash, tortillas, and a selection of spices and seasonings like cumin, paprika, and garlic. You will also need fresh vegetables like onions and peppers, along with a dressing or sauce of your choice, such as yogurt or a tangy tomato-based sauce.
Can I Substitute The Butternut Squash In Mary Berry’s Bean And Butternut Wraps With Another Vegetable?
Yes, you can substitute butternut squash with other vegetables, depending on your preference or availability. Sweet potatoes or pumpkin work well as alternatives due to their similar texture and sweetness. You can also use roasted carrots or even cauliflower for a different flavor profile, but keep in mind that each vegetable might change the dish’s overall taste and texture.
How Do I Make Mary Berry’s Bean And Butternut Wraps Suitable For A Vegetarian Or Vegan Diet?
To make Mary Berry’s Bean and Butternut Wraps vegan-friendly, ensure you use a plant-based yogurt or a dairy-free sauce instead of any yogurt-based dressings. Additionally, double-check that your tortillas do not contain any dairy (some wraps may have butter or milk in the ingredients). The recipe already uses beans, vegetables, and spices, making it naturally plant-based once these substitutions are made.