You want to know what I really love? Practically effortless meals. At least once a week, I make a big batch of my smoky black beans and cumin roasted sweet potatoes. We eat them together in tacos one night and then I save the rest for fast lunches for the next few days. A few weeks ago I came across a recipe from Everyday Food for Southwestern Chicken Wraps and I immediately thought that I should put this week’s leftovers to work and make my family Southwestern Veggie Wraps.
I substituted the shredded chicken in the original recipe for roasted sweet potato rounds and I swapped out the sour cream spread for guacamole, making these wraps vegan too. The best thing about this recipe is that it’s versatile! Baked tofu, grilled portabella strips, or fajita veggies would also make delicious additions to these wraps.
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. Leftover tortillas can be baked into tortilla bowls–fill them with a taco salad made from the leftover spinach, tomatoes, sweet potatoes, and black beans. You can also toss the sweet potatoes and black beans with quinoa, millet, or brown rice and a spicy vinaigrette for a protein-packed work lunch. See? Practically effortless! And totally delicious too.
Sweet potatoes and smoky black beans make these vegetarian wraps filling and delicious! Adapted from Everyday Food's Southwestern Chicken Wraps.
- 1 (15-ounce) can black beans
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup water
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1 large sweet potato (about 1 pound), peeled and sliced into 1/4-inch thick rounds
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 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
- 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.
- 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.
- 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.
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.