Sweet Potato & Black Bean Wrap Recipe

Imagine a cozy autumn afternoon in your kitchen, the air filled with the comforting aroma of roasting sweet potatoes. This Sweet Potato & Black Bean Wrap is more than just a meal; it’s an experience that brings family together around the table. With its hearty, nutritious filling inspired by the season’s bounty, it’s the perfect dish to celebrate creativity and healthy, home-cooked goodness. Whether it’s a quick lunch for the kids or a satisfying dinner, this wrap offers a delightful mix of flavors and textures that everyone will love.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 wraps
• Skill Level: Easy

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1/2 teaspoon chili powder
• 2 tablespoons fresh lime juice
• 4 gluten-free tortillas
• 1/4 cup fresh cilantro, chopped
• Optional: avocado slices, shredded lettuce, diced tomatoes

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, garlic powder, salt, and pepper.
3. Spread the seasoned sweet potatoes evenly on the baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
4. While the sweet potatoes are roasting, heat a small skillet over medium heat. Add the black beans, chili powder, and lime juice. Cook for 5-7 minutes, stirring occasionally, until heated through. Add salt and pepper to taste.
5. Warm the gluten-free tortillas in a dry skillet or microwave for a few seconds to make them pliable.
6. To assemble the wraps, place a generous spoonful of roasted sweet potatoes and black beans in the center of each tortilla. Top with fresh cilantro and any additional toppings you prefer.
7. Fold in the sides of the tortilla and roll tightly from the bottom to form a wrap. Slice in half to serve.

• For a quicker version, use canned sweet potatoes or microwave diced sweet potatoes before roasting.
• If you prefer more heat, add a pinch of cayenne pepper to the black beans.
• Feel free to use regular tortillas if gluten-free is not necessary for you.

• Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat before assembling new wraps.

Ingredient Substitutions:

• You can substitute black beans with pinto beans or chickpeas for a different flavor.
• Use lemon juice instead of lime juice if preferred.

• Serve these wraps with a side of homemade guacamole or a simple green salad.
• A refreshing glass of iced tea or lemonade complements the flavors beautifully.

Here at Zynahz, we believe in bringing joy and creativity into the kitchen, making every meal a memorable experience. We encourage you to try this Sweet Potato & Black Bean Wrap recipe and share your delightful creations with us. Connect with family and friends over these delicious wraps, and explore more of our mouth-watering recipes. Don’t forget to follow us on social media and sign up for our newsletter to stay inspired and informed on all things food. Together, let’s make cooking an adventure!