The batch of roasted sweet potatoes and black beans makes just enough for this wrap recipe, but if you double them, you can get another meal or two out of them.
southwestern veggie wraps
Prep time:
Cook time:
Total time:
Serves: 4
Recipe Modified from: ohmyveggies
Ingredients
- Smoky Black Beans
- 1 (15-ounce) can black beans
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ¼ cup water
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- Cumin Roasted Sweet Potato Rounds
- 1 large sweet potato (about 1 pound), peeled and sliced into ¼-inch thick rounds
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Wraps
- 1 cup prepared guacamole (homemade or store-bought)
- 4 large tortillas
- 3 cups baby spinach
- Cumin Roasted Sweet Potato Rounds
- Smoky Black Beans
- 1 large tomato, thinly sliced
- 1 small red onion, thinly sliced
Instructions
- To prepare the black beans:
- Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don't rinse them though!) and set aside.
- To prepare the sweet potatoes:
- Preheat the oven to 425°F.
- In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
- Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
- To assemble the wraps:
- Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each. To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.
- notes
- If your tortillas don't feel flexible when you remove them from the package, you'll want to heat them, especially if you're using gluten-free tortillas, which are prone to breaking. Wrap the tortillas in a damp paper towel and heat them in the microwave for 15-20 seconds. If you don't have a microwave, you can heat them in a skillet too.
Photo Credit: ohmyveggies