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Black Bean and Sweet Potato Tortilla Wraps

Black Bean and Sweet Potato Tortilla Wraps

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 2

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. 

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  • 2 sweet potatoes (approx. 200g), peeled and cut into 2cm chunks
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 400g tinned black beans, drained and rinsed
  • 2 tortilla wraps
  • 2 spring onions, finely chopped
  • 2 tbsp low-fat natural yoghurt
  • 1 avocado
  • ½ lemon, juiced
  • 1 small garlic clove, crushed or grated


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!

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