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.
Smoky Black Beans
Cumin Roasted Sweet Potato Rounds
To prepare the black beans:
To prepare the sweet potatoes:
To assemble the wraps:
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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