southwestern veggie wraps


moky 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


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


  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
  • YIELD 4


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.


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