Description
Spicy Sweet Potato Black Bean Wraps are a delightful blend of flavors and textures, combining roasted sweet potatoes and hearty black beans for a satisfying meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 4 large whole wheat tortillas
- 1 ripe avocado, sliced
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil (for cooking)
- Salt and pepper to taste
Instructions
- In a medium pot, bring water to a boil. Add the diced sweet potatoes and cook for about 10-15 minutes, or until they are tender. Drain and set aside.
- In a large bowl, mash the cooked sweet potatoes with a fork or potato masher. Add the black beans, lime juice, cumin, chili powder, salt, and pepper. Mix until well combined, leaving some black beans whole for texture.
- In a skillet over medium heat, add the whole wheat tortillas one at a time. Warm each tortilla for about 30 seconds on each side until they are pliable and lightly toasted. Remove from the skillet and set aside.
- Lay a warm tortilla flat on a clean surface. Spoon a generous amount of the sweet potato and black bean mixture onto the center of the tortilla. Top with a few slices of avocado and a sprinkle of fresh cilantro.
- Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top, ensuring the filling is secure inside. Repeat this process with the remaining tortillas and filling.
- In the same skillet, add a little olive oil over medium heat. Place the rolled wraps seam-side down in the skillet and toast for about 2-3 minutes on each side, or until they are golden brown and crispy.
- Remove the wraps from the skillet and let them cool slightly. Slice them in half diagonally and serve with extra lime wedges and a sprinkle of cilantro on top for garnish.
Notes
- For a gluten-free option, use gluten-free tortillas.
- If you prefer a milder taste, reduce the chili powder or use smoked paprika instead.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, warm in a skillet over medium heat for a few minutes on each side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Spicy Sweet Potato Black Bean Wraps, Vegan Wraps, Healthy Lunch, Easy Dinner