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Sweet Potato Wrap

Sweet Potato Wraps with Smoky Black Beans & Avocado Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 large sweet potato (about 12 oz), cut into 1/2-inch wedges
  • 1 tbsp olive oil
  • 1 tsp ground cumin, divided
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/2 tsp salt, plus more to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 clove garlic, minced
  • 2 tbsp water
  • 4 large flour tortillas (10-inch)
  • 1 ripe avocado, sliced
  • 1 lime, cut into wedges
  • 1/4 cup Greek yogurt or sour cream
  • handful fresh cilantro leaves
  • optional: pickled red onions, shredded lettuce

Method
 

  1. Preheat oven to 425°F (220°C). Toss sweet potato wedges with olive oil, 1/2 tsp cumin, smoked paprika, chili powder, and 1/2 tsp salt. Spread in a single layer and roast 25 to 30 minutes, flipping once, until tender and caramelized.
  2. Meanwhile, in a skillet over medium heat, cook black beans with garlic, remaining 1/2 tsp cumin, and a pinch of salt for 2 minutes. Add water and cook 2 to 3 minutes more, mashing a few beans, until moist and slightly creamy.
  3. Slice avocado and lime wedges, and prep cilantro and any optional toppings.
  4. Warm tortillas in a dry skillet over medium heat, about 20 seconds per side, until pliable.
  5. Spread yogurt down the center of each tortilla. Layer sweet potato wedges, black beans, avocado slices, and cilantro. Squeeze lime over top, roll tightly, slice in half, and serve.

Notes

The sweet potatoes can be roasted a day ahead and reheated. For extra warmth, add a pinch of cayenne to the beans while they cook.