Sweet Potato and Black Bean Wrap
A wholesome and flavorful wrap filled with roasted sweet potatoes, seasoned black beans, and fresh toppings. Perfect for a quick lunch or dinner!
Equipment
- Baking sheet
- Parchment paper
- Knife
- Cutting board
- Mixing bowl
- Spoon
- Skillet
Ingredients
- 2 large sweet potatoes peeled and cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can black beans rinsed and drained
- 1/2 tsp garlic powder
- 4 large flour tortillas or gluten-free wraps
- 1 cup shredded lettuce
- 1/2 cup sliced avocado
- 1/4 cup salsa
- 1/4 cup vegan sour cream optional
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the cubed sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Toss to coat evenly.
- Spread the seasoned sweet potatoes onto the prepared baking sheet in a single layer. Roast for 25 minutes, turning halfway through, until tender and golden.
- While the sweet potatoes are roasting, heat a skillet over medium heat. Add the rinsed black beans and season with garlic powder, a pinch of salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
- Warm the flour tortillas in a dry skillet or microwave to make them pliable.
- Assemble the wraps by layering shredded lettuce, roasted sweet potatoes, black beans, and avocado onto each tortilla. Drizzle with salsa and vegan sour cream if desired.
- Fold the sides of the wrap inward, then roll tightly from the bottom up. Serve immediately.
Notes
Feel free to customize your wrap with additional toppings such as shredded cheese, fresh cilantro, or a squeeze of lime juice.