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–+ servings

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.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
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
Serving: 1 serving (recipe makes 6 servings) | Calories: 369kcal | Carbohydrates: 69g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 294mg | Potassium: 807mg | Fiber: 12g | Sugar: 8g | Vitamin A: 16630IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 4mg

Find it online:

https://www.easyveganmealplan.com/recipe/sweet-potato-black-bean-breakfast-wrap/