Sweet Potato Black Bean Crunchwraps

• 1 medium sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 4 large tortillas, gluten-free if needed
• 1/2 cup shredded lettuce
• 1/2 cup diced tomato
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Cooking spray

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potato with 1/2 teaspoon smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
3. 3 In a skillet, heat black beans with remaining smoked paprika until warmed through.
4. 4 Whisk together mayonnaise, lime juice, 1/2 teaspoon cumin, and a pinch of salt to make the avocado lime sauce.
5. 5 Warm tortillas according to package directions.
6. 6 Layer each tortilla with black beans, roasted sweet potato, lettuce, tomato, cilantro, and feta if using.
7. 7 Fold wraps into quarters and secure with toothpicks if needed.
8. 8 Lightly spray a skillet with cooking spray and cook wraps until crispy, about 2 minutes per side.

Equipment

• Baking sheet
• Skillet
• Tongs

Variations

• Add crumbled cooked turkey sausage for a hearty twist.
• Use spinach instead of lettuce for extra nutrients.

Substitutions

• Use Greek yogurt in place of mayonnaise for a lighter option.
• Substitute feta with vegan cheese for a vegan version.

Pairings

• Pair with a zesty limeade or a crisp lager.

Nutrition

Tips

• For extra crispiness, toast the wraps in the oven for 5 minutes after skillet cooking.
• Customize with your favorite toppings like avocado or salsa!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a fresh mango salsa or a cooling cucumber yogurt sauce.

FAQ