Black Bean and Sweet Potato Tortilla Wraps
By OcadoLife
Published on 20 December 2021
These Black Bean and Sweet Potato
Tortilla Wraps offer a great balance of carbs, protein and fibre, as well as
plenty of vitamins, says registered nutritionist Anita Bean. Load them up with smooth
and zesty guacamole, crisp spring onions and a generous dollop of natural yoghurt
for a healthy lunch or light supper. Time and servings
40 minsTotal time
2Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 sweet potatoes (approx. 200g), peeled and cut into 2cm chunks
- 1 tbsp of olive oil
- 1 tsp of ground cumin
- 1 tsp of sweet smoked paprika
- 400 g of tinned black beans, drained and rinsed
- 2 tortilla wraps
- 2 spring onions, finely chopped
- 2 tbsp of low-fat natural yoghurt
- 1 avocado
- 0.5 lemon, juiced
- 1 small garlic clove, crushed or grated
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the sweet potatoes in a roasting tin and toss with the oil, cumin, paprika, some salt and black pepper. Arrange in a single layer, then roast for 30 mins, tossing halfway, until lightly caramelised at the edges.Step 2
Meanwhile, make the guacamole. Roughly mash the avocado in a bowl with the lemon juice, garlic and some seasoning.Step 3
When the sweet potatoes are ready, remove from the oven and stir through the black beans. Heat the tortilla wraps one at a time in a dry frying pan until warm, then spread with guacamole. Top with the sweet potato and black bean mixture, scatter with spring onion and drizzle with yoghurt. To serve the wraps, turn the bottom up, fold in the sides, and tuck in!