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Southwestern Veggie Wraps

Southwestern Veggie Wraps

Southwestern Veggie Wraps
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.

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.

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Southwestern Veggie Wraps

Southwestern Veggie Wraps

Sweet potatoes and smoky black beans make these vegetarian wraps filling and delicious! Adapted from Everyday Food’s Southwestern Chicken Wraps.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 wraps

Ingredients

Smoky Black Beans

  • 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

Cumin Roasted Sweet Potato Rounds

  • 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

Wraps

  • 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

Instructions

To prepare the black beans:

  1. 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:

  1. Preheat the oven to 425Β°F.
  2. 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.
  3. 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:

  1. 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.

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38 Comments

  • Reply
    Anele @ Success Along the Weigh
    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
      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
    Julia Mueller
    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
      April 16, 2014 at 11:57 am

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

  • Reply
    jill conyers
    April 16, 2014 at 10:08 am

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

    • Reply
      Meg van der Kruik
      April 16, 2014 at 11:57 am

      Yay Jill! Thanks for pinning:)

  • Reply
    Lucia Diaconu
    April 16, 2014 at 12:08 pm

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

    • Reply
      Meg van der Kruik
      April 21, 2014 at 11:15 pm

      Thanks Lucy!

  • Reply
    Rebecca @ it's a nourishing thing
    April 16, 2014 at 12:35 pm

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

    • Reply
      Meg van der Kruik
      April 21, 2014 at 11:15 pm

      Rebecca, I hope you loved them too!!!

  • Reply
    [email protected]
    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 πŸ™‚

    • Reply
      Meg van der Kruik
      April 21, 2014 at 11:14 pm

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

  • Reply
    Cassie
    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
      April 21, 2014 at 11:14 pm

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

  • Reply
    Isadora
    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 πŸ™‚ I’ll have to add these wraps into my leftover sweet potato repertoire!

    • Reply
      Meg van der Kruik
      April 21, 2014 at 11:10 pm

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

  • Reply
    Gwen @SimplyHealthyFamily
    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
      April 21, 2014 at 11:11 pm

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

  • Reply
    Lily (A Rhubarb Rhapsody)
    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
      April 21, 2014 at 11:11 pm

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

  • Reply
    Polly @ Tasty Food Project
    April 16, 2014 at 6:41 pm

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

    • Reply
      Meg van der Kruik
      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
    Tara | Treble in the Kitchen
    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 πŸ™‚

    • Reply
      Meg van der Kruik
      April 21, 2014 at 11:13 pm

      Your veggie burger sounds amazing Tara!

  • Reply
    Laura (Tutti Dolci)
    April 17, 2014 at 1:58 pm

    Love this healthy lunch idea!

    • Reply
      Meg van der Kruik
      April 21, 2014 at 11:13 pm

      Thanks Laura!

  • Reply
    Joanne
    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
      April 21, 2014 at 11:13 pm

      They really are a match made in heaven Joanne:)

  • Reply
    Beverly
    April 23, 2014 at 9:03 pm

    Another winner! Hearty, savory, and satisfying!

    • Reply
      Meg van der Kruik
      April 23, 2014 at 9:09 pm

      Yay! So glad you liked it Beverly.

  • Reply
    Dan Octon
    July 8, 2014 at 8:45 pm

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

  • Reply
    Rhonda Russell
    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
    Jess
    October 4, 2014 at 8:56 pm

    Delicious! I didn’t have guacamole so I used salsa instead, and they were still great πŸ™‚ Thanks for the great recipe!

  • Reply
    Shan
    May 1, 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
    Weasel
    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
    Karin
    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
    Cynthia Magana
    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
      September 12, 2017 at 7:55 am

      You can absolutely prep everything ahead!

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