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Sweet Potato Black Bean Wraps

By Chef Linda

Sweet potatoes and black beans were made for each other. Yes, the vibrant orange and the deep, dark purple create a beautiful color combination, but that's just the beginning. One bite of this creamy-chunky, sweet and savory combo and you feel both virtuous and a bit wicked at the same time. Virtuous because these two superfoods come bearing many health-supportive benefits and wicked because it tastes too good to be good for you. The sweet potatoes can be roasted the day before to make dinner prep even easier. Do yourself a favor though, make an extra batch of the roasted and spiced sweet potatoes to serve alongside, they are heavenly. And don't forget the cashew sour cream! Reheat wraps and extra sweet potatoes in a toaster or regular oven, and add a fresh, green salad for an easy and well-balanced weeknight dinner.

Sweet Potato Black Bean Wraps

YIELDS
8 wraps

INGREDIENTS

 3 large sweet potatoes, washed, unpeeled, and cut into wedges

Olive oil

 1 tablespoon onion powder or granules

 2 teaspoons chili powder

 1 teaspoon garlic powder or granules

 ½ teaspoon cinnamon

 ¼ teaspoon cayenne (optional)

Coarse salt

 Freshly ground pepper

 1 small onion, finely chopped

 2 cups cooked black beans

 ½ cup prepared salsa

 2 garlic cloves, minced

 2 teaspoons oregano

 8 large tortillas

DIRECTIONS

1

Preheat oven to 400ºF. Line a baking tray with parchment paper. Place cut sweet potatoes in a medium bowl and drizzle with good amount of olive oil. Sprinkle in onion powder, chili powder, garlic powder, cinnamon, cayenne, salt and pepper. Using your hands, toss to combine and coat all the sweet potatoes. Empty bowl onto baking tray and spread evenly. Roast for about 20 minutes, or until wedges can be pierced easily with a sharp knife. Remove from oven and cover with foil to keep warm.

Heat a pan over medium heat and drizzle in a tablespoon or two of olive oil. Add onions and sprinkle with salt. Cook for about 8-10 minutes, until onions are translucent and soft. Add remaining ingredients and cook for another 5 minutes or so, until mixture becomes fragrant. Taste and adjust seasonings. With a large fork or masher, mash beans together, creating a chunky mixture.

On a clean surface, lay out one or two tortillas. Spread a layer of black bean mixture. Place two or three sweet potato wedges an inch or two from the side of the tortilla closest to you. Fold sides in and roll. Place seam side down and repeat until tortillas are gone. Slice wraps on an angle and serve immediately with Cashew Sour Cream.

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CategoryGluten Free, Main Courses, Nut Free, Peanut Free, Soy Free

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