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Homemade Black Bean and Sweet Potato Wrap recipe photo

Black Bean and Sweet Potato Wrap

This Black Bean and Sweet Potato Wrap is quick, nutritious, and bursting with flavor!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Wrap:
  • 1/2 cup sweet potato chopped
  • 1 tablespoon coconut oil
  • 1/2 cup black beans drained
  • 1 teaspoon taco seasoning
  • 1 lime freshly squeezed
  • 3 tablespoons Greek yogurt fat-free
  • 1/2 cup tomatoes diced
  • 1/2 avocado diced
  • 1/4 cup red onion diced
  • 2 wraps spinach wraps or whole-grain wraps (8 inch)
  • Salt and pepper to taste

Equipment

  • Skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula

Method
 

Cooking Instructions:
  1. Start by heating the coconut oil in a skillet over medium heat. Add the chopped sweet potatoes, season with salt and pepper, and sauté for about 10-12 minutes, or until they are tender and slightly caramelized. Stir occasionally to ensure even cooking.
  2. Once the sweet potatoes are cooked, add the drained black beans and taco seasoning to the skillet. Mix well and cook for another 3-4 minutes, allowing the flavors to meld together. Remove from heat and set aside.
  3. While the sweet potato and black bean mixture cools slightly, prepare your wraps. Lay the spinach or whole-grain wraps flat on a clean surface.
  4. Spread a tablespoon of Greek yogurt in the center of each wrap. Add a generous spoonful of the sweet potato and black bean mixture, followed by diced tomatoes, avocado, and red onions. Squeeze fresh lime juice over the top for a zesty kick.
  5. Carefully fold in the sides of the wrap and then roll it from the bottom up, tucking in the filling as you go. Secure with a toothpick if necessary. Cut in half and enjoy immediately, or wrap in foil for a meal on the go!

Notes

  • Store filling and wraps separately to prevent sogginess.
  • Filling can be refrigerated for up to 3 days.
  • Add jalapeños for a spicier version.