Sweet Potato & Black Bean Wrap

Name: Sweet Potato & Black Bean Wrap
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 3 medium sweet potatoes (peeled & cut into bite-size cubes); 4 teaspoons(s) olive oil; 1 pinch(es) salt; 1 teaspoon(s) smoked paprika; 1/2 teaspoon(s) cayenne ((reduce or omit for less spicy)); 1 1/2 cup(s) cooked rice or quinoa ((or 1/2 cup uncooked rice or quinoa)); 3 clove(s) garlic (minced or pressed); 1 14oz can(s) black beans (drained and rinsed); 2 tablespoon(s) fresh cilantro (chopped); 1 lime (juiced); 2 tomatoes (diced); 1/2 red onion (diced); 1 tablespoon(s) cilantro (chopped); 6 tortillas ((gluten-free if preferred))

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Sweet Potato & Black Bean Wrap

This wrap is packed with tasty roasted sweet potatoes, black beans, and a quick homemade pico de Gallo. It's a great choice for lunch or a savory breakfast, giving you a delicious and satisfying meal in no time.

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Prep Time15

Cook Time55

Total Time1 10

Meal Type: Breakfast, Dinner, Lunch

Special: Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free

Tool: Oven, Stove

Ingredient: Beans, quinoa, Rice, Sweet Potatoes, Tomatoes

Servings: 6

Ingredients

3 medium sweet potatoes peeled & cut into bite-size cubes
4 teaspoons(s) olive oil
1 pinch(es) salt
1 teaspoon(s) smoked paprika
1/2 teaspoon(s) cayenne (reduce or omit for less spicy)
1 1/2 cup(s) cooked rice or quinoa (or 1/2 cup uncooked rice or quinoa)
3 clove(s) garlic minced or pressed
1 14oz can(s) black beans drained and rinsed
2 tablespoon(s) fresh cilantro chopped
1 lime juiced

To serve:

2 tomatoes diced
1/2 red onion diced
1 tablespoon(s) cilantro chopped
6 tortillas (gluten-free if preferred)

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C).
Place the sweet potatoes on a baking sheet, drizzle with 3 teaspoon of olive oil and season with salt, smoked paprika, and cayenne pepper and toss to coat. Place the tray in the oven and bake for 40-45 minutes until the sweet potatoes are very soft all the way through when pierced with a fork.
While the sweet potatoes are baking, prepare your rice or quinoa following the package directions.
Once the sweet potatoes are cooked, heat a pot over medium heat and add the remaining teaspoon of olive oil. Add the garlic and cook for a minute or two until fragrant and just beginning to brown. Now add the cooked sweet potatoes and black beans to the pan. Cook for a further 5 minutes, making sure everything gets coated in the spices.
Next add in the cooked rice or quinoa and stir through the chopped cilantro and lime juice. Cook until everything is warmed through.
Make Pico de Gallo by mixing together the diced tomatoes, red onion and cilantro.
To serve, heat the tortillas and fill each tortilla with a generous portion of the sweet potato mixture. Serve with the pico de Gallo.

Notes

For oil-free: simply omit the oil and sub with a splash of water or vegetable broth if needed.

Nutrition

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