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    Oh My Veggies » Vegetarian Recipes » Vegetarian Sandwiches & Wraps

    Southwestern Veggie Wraps

    Published: Apr 16, 2014 · by Meg · Updated: Jan 11, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Southwestern Veggie Wraps

    Sweet potatoes and smoky black beans make these southwest veggie wraps filling and delicious! And they're 100% vegetarian and vegan friendly too.

    Southwestern Veggie Wraps ready to eat!

    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 some delicious 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.

    If you love this, be sure to check out all of our vegetarian sandwiches and wraps while you're here!

    ingredients for Southwestern Veggie Wraps on a platter

    Tips & Variations

    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.

    More Tasty Ideas

    If you love these easy vegetarian wraps, be sure to check out these other delicious ideas:

    • The Best Vegetarian Lettuce Wraps
    • 16+ Tasty Vegetarian Wrap Recipes
    • Packable Vegetarian Lunch Ideas

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    Recipe

    Southwestern Veggie Wraps

    Southwestern Veggie Wraps

    Sweet potatoes and smoky black beans make these vegetarian wraps filling and delicious!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Course: Brunch, Lunch, Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Southwestern Veggie Wraps, veggie wraps
    Servings: 4 wraps
    Calories: 328kcal
    Author: Oh My Veggies

    Ingredients

    Smoky Black Beans

    • 15 oz black beans canned, NOT drained
    • 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 sweet potato large, 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
    • 1 large tomato thinly sliced
    • 1 small red onion thinly sliced
    US Customary - Metric

    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.

    Nutrition

    Calories: 328kcalCarbohydrates: 37gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 410mgPotassium: 801mgFiber: 8gSugar: 6gVitamin A: 10545IUVitamin C: 21mgCalcium: 99mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « This Week’s Meatless Meal Plan | 04.14.14
    Spiced Fig and Mushroom Kebabs {vegan} »

    Snack Recipes, Vegan Main Dishes, Vegan Recipes, Vegan Sandwiches & Wraps, Vegan Snacks, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Sandwiches & Wraps black beans, main dishes, Make it Meatless Series, sweet potatoes

    Meg from Beard and Bonnett

    About Meg

    Meg van der Kruik is the blogger, photographer, and recipe developer behind This Mess is Ours, an omnivorous food blog with an incredible collection of gluten-free, vegetarian recipes.

    Reader Interactions

    Comments

    1. Anele @ Success Along the Weigh says

      April 16, 2014 at 8:49 am

      Ooh, these look yummy and easy to mix and match what you're in the mood for at the time. I think smoky black beans will ALWAYS be in order!

      Reply
      • Meg van der Kruik says

        April 16, 2014 at 11:56 am

        Anele smoky black beans are always in my fridge for meals like this. They are SO easy and taste like they were slow cooked all day.

        Reply
    2. Julia Mueller says

      April 16, 2014 at 9:01 am

      These wraps need to become a staple in my house ASAP! I love roasting veggies ahead of time too so I can stick them in salads, tacos, or wherever. I love the idea of roasting a big batch of sweet taters to enjoy in these tasty wraps. Bring on the smoky black beans!

      Reply
      • Meg van der Kruik says

        April 16, 2014 at 11:57 am

        Julia, I think you will love these! They are a favorite around here:)

        Reply
    3. jill conyers says

      April 16, 2014 at 10:08 am

      I love all things wrapped. This looks delicious. Pinned for menu planning.

      Reply
      • Meg van der Kruik says

        April 16, 2014 at 11:57 am

        Yay Jill! Thanks for pinning:)

        Reply
    4. Lucia Diaconu says

      April 16, 2014 at 12:08 pm

      It looks very attractive. I am going to make it. Thanks lucy

      Reply
      • Meg van der Kruik says

        April 21, 2014 at 11:15 pm

        Thanks Lucy!

        Reply
    5. Rebecca @ it's a nourishing thing says

      April 16, 2014 at 12:35 pm

      These look so good. So having them for dinner tonight!

      Reply
      • Meg van der Kruik says

        April 21, 2014 at 11:15 pm

        Rebecca, I hope you loved them too!!!

        Reply
    6. ami@naivecookcooks says

      April 16, 2014 at 12:58 pm

      I have been looking for good veggie wrap recipes for work lunch! These look so easy and tasty 🙂

      Reply
      • Meg van der Kruik says

        April 21, 2014 at 11:14 pm

        Yay Ami, I am glad this recipe will make your lunch list:)

        Reply
    7. Cassie says

      April 16, 2014 at 1:14 pm

      All of my favorite things... veggies, wraps and southwestern-style!! I have to try these very soon!!

      Reply
      • Meg van der Kruik says

        April 21, 2014 at 11:14 pm

        I hope you love them as much as I do Cassie!

        Reply
    8. Isadora says

      April 16, 2014 at 3:55 pm

      Whenever I make baked sweet potato fries I always make extra so that I can put them in tacos, salads, or scrambled eggs throughout the week 🙂 I'll have to add these wraps into my leftover sweet potato repertoire!

      Reply
      • Meg van der Kruik says

        April 21, 2014 at 11:10 pm

        Isadora, I love sweet potatoes so much I do the same thing!

        Reply
    9. Gwen @SimplyHealthyFamily says

      April 16, 2014 at 4:55 pm

      Perfect! I have a leftover grilled sweet potato I need to use and I need a portable lunch tomorrow! Thanks for sharing!

      Reply
      • Meg van der Kruik says

        April 21, 2014 at 11:11 pm

        Oh Gwen, grilled sweet potatoes sound AMAZING!!!!!

        Reply
    10. Lily (A Rhubarb Rhapsody) says

      April 16, 2014 at 5:34 pm

      Those photos literally made my tummy rumble. I love wraps and often have them for lunch. This combination sounds so good, I'm determined to make them this week!

      Reply
      • Meg van der Kruik says

        April 21, 2014 at 11:11 pm

        Haha! Lily I hope you like them as much as we do:)

        Reply
    11. Polly @ Tasty Food Project says

      April 16, 2014 at 6:41 pm

      Looks yummy! I've never had sweet potato in a wrap before!

      Reply
      • Meg van der Kruik says

        April 21, 2014 at 11:12 pm

        Thanks Polly, it was a first for me too, but I made a roasted sweet potato sandwich last fall and loved it so I thought what the heck!

        Reply
    12. Tara | Treble in the Kitchen says

      April 17, 2014 at 8:25 am

      Mmmm! These look so good! This week, I made black bean sweet potato burgers that really remind me of the flavors in this wrap. Definitely going to have to try these out 🙂

      Reply
      • Meg van der Kruik says

        April 21, 2014 at 11:13 pm

        Your veggie burger sounds amazing Tara!

        Reply
    13. Laura (Tutti Dolci) says

      April 17, 2014 at 1:58 pm

      Love this healthy lunch idea!

      Reply
      • Meg van der Kruik says

        April 21, 2014 at 11:13 pm

        Thanks Laura!

        Reply
    14. Joanne says

      April 17, 2014 at 11:57 pm

      The combination of sweet potatoes with black beans is one of the best!! I know I would just love these!

      Reply
      • Meg van der Kruik says

        April 21, 2014 at 11:13 pm

        They really are a match made in heaven Joanne:)

        Reply
    15. Beverly says

      April 23, 2014 at 9:03 pm

      Another winner! Hearty, savory, and satisfying!

      Reply
      • Meg van der Kruik says

        April 23, 2014 at 9:09 pm

        Yay! So glad you liked it Beverly.

        Reply
    16. Dan Octon says

      July 08, 2014 at 8:45 pm

      These look fantastic - have you tried freezing them though to keep for another day?

      Reply
    17. Rhonda Russell says

      August 28, 2014 at 8:55 am

      Oh, these look so wonderful!! Love sweet taters and black beans..and all in a wrap too! You are a genuis! thank you for all your wonderful and beautiful recipes! Will be making these really soon.

      Reply
    18. Jess says

      October 04, 2014 at 8:56 pm

      Delicious! I didn't have guacamole so I used salsa instead, and they were still great 🙂 Thanks for the great recipe!

      Reply
    19. Shan says

      May 01, 2015 at 11:27 am

      Just got done making this for breakfast and it is amazing! I followed the recipe and used everthing except the ground coriander. I added things to my taste as well..like I used more tomatoes and a bit more garlic into the black beans. I also added some Go Veggie cheese and instead of using Guac, I used hummus. Very tasty!

      Reply
    20. Weasel says

      July 14, 2015 at 4:47 pm

      Ok had to leave a comment, because I've just cooked these and they are pretty much amazing! So glad I stumbled across this site whilst searching. Sadly I have yet to master the skill of making a wrap that doesn't fall apart as soon as I pick it up - but there's always next time.

      Reply
    21. Karin says

      March 27, 2016 at 10:03 am

      They are soooooooo good! I just made them for Easter brunch. And I'm going to make them again tomorrow, I think. So delicious! Thanks for such a healthy, tasty and vegan recipe!

      Reply
    22. Cynthia Magana says

      September 11, 2017 at 5:08 pm

      These sound amazing. Can't wait to make them. Can I prep ahead and eat them cold or is it better to be warm?

      Reply
      • Alissa says

        September 12, 2017 at 7:55 am

        You can absolutely prep everything ahead!

        Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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