Southwestern Veggie Wraps

By Meg van der Kruik | Last Updated: April 16, 2014

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.

Go to Southwestern Veggie Wraps recipe

Southwestern Veggie 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
Print recipe

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.
  2. To prepare the sweet potatoes:

  3. Preheat the oven to 425°F.
  4. 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.
  5. Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
  6. To assemble the wraps:

  7. 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.

About Meg van der Kruik

Meg van der Kruik is the blogger, photographer, and recipe developer behind Beard & Bonnet, a gluten-free vegetarian blog that celebrates style, design, food, and family.

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Comments

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.

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!

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!

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!

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

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

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 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!

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.

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!

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