Mexican Sweet Potato And Bean Wrap Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F.
• STEP 2.Toss sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper.
• STEP 3.Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
• STEP 4.In a bowl, mix together black beans, corn, diced tomatoes, lime juice, cilantro, and salt.
• STEP 5.Warm the tortillas in a dry skillet or microwave.
• STEP 6.Spread the black bean mixture on each tortilla, then top with roasted sweet potatoes.
• STEP 7.Fold the sides of the tortilla over the filling and roll it up tightly.
• STEP 8.Serve the wraps immediately or wrap them in foil for later.

Cooking Tips

• You can add additional toppings like avocado slices, shredded cheese, or sour cream to the wraps.
• To make the wraps spicier, add some diced jalapenos or a dash of hot sauce to the black bean mixture.
• If you prefer a softer tortilla, you can warm it in a skillet with a little oil before assembling the wrap.

Storage and Serving

• Leftover wraps can be stored in the refrigerator for up to 2 days.
• To reheat, remove the foil and microwave the wrap for about 1-2 minutes, or until heated through.
• Serve the wraps with salsa, guacamole, or a side salad for a complete meal.