Sweet Potato & Black Bean Wrap

A sweet potato & black bean wrap topped with a creamy cilantro sauce and pickled onions—the perfect colourful and delicious dinner recipe, ready in about 40 minutes. The wrap is made up of roasted sweet potato, sauteed veggies and black beans (with lots of seasonings of course!), fresh diced tomatoes and jalapeño, and a creamy cilantro sauce. It can be enjoyed in a pita or tortilla, or even just as a burrito bowl. Enjoy!

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 2-3

Ingredients

• 1 medium yam or sweet potato
• 2 tbsp olive oil, divided
• 1 tsp paprika, divided
• 1 tsp cumin powder, divided
• 1 tsp dried oregano, divided
• 1/2 tsp garlic powder
• Salt & pepper
• 1 red onion
• 4 cloves of garlic
• 1/2 tsp chili powder
• 1 red pepper
• 1 zucchini
• 1 can of black beans (540mL, 19 fl oz)
• 1 tomato
• 1 jalapeño
• Fresh cilantro
• Large handful of chopped greens (spinach, kale, lettuce)
• White vinegar or lime juice (for quick pickled onions)
• Pitas or tortillas

Cilantro Sauce

• Bunch of cilantro
• 1 lime (about 1 tbsp lime juice)
• 1/3 cup roasted unsalted cashews
• 2-3 tbsp nutritional yeast
• Pinch of salt
• 1/4 cup water (+ more if needed)

Equipment

• Mixing bowl
• Lined baking sheet
• Frying pan
• Blender

Instructions

1. Preheat oven to 400F.
2. Cube sweet potato, then add to a large mixing bowl with 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/2 tsp of each paprika, cumin powder and dried oregano (the other 1/2 tsp will be used in the veggies/black bean mix) as well as a generous pinch of salt and pepper. Roast for 30 minutes, or until tender with a fork.
3. Thinly slice red onion and red pepper, and slice zucchini into thin circles. Peel and mince garlic cloves.
4. Add half of the sliced red onions to a shallow bowl with a pinch of salt and one part vinegar/lime juice and two parts hot water. Set aside to quickly pickle.
5. To a frying pan on medium heat, add 1 tbsp of olive oil and add the onions, stirring frequently. After a couple minutes, add the minced garlic, 1/2 tsp of each paprika, cumin powder and dried oregano, chili powder, and salt and pepper. Stir well, then add the red pepper and zucchini.
6. Drain and rinse the can of black beans. Once the veggies have slightly softened, add in the can of black beans and continue stirring while you prepare the cilantro sauce.
7. To a blender, add cilantro (save a bit for step 8), lime juice, cashews, nutritional yeast, salt and water, and blend until smooth, adding a couple more tbsp of water if needed.
8. Finally, finely dice tomato, jalapeño (I like to take all the seeds out but you can leave some in for some extra heat) and a bit of fresh cilantro, and mix them together in a bowl.
9. Once the sweet potato is roasted and the veggies sauteed, assemble your wraps with cilantro sauce, chopped greens (whichever you choose – spinach, kale, lettuce…), sweet potato, sauteed veggies and beans, diced tomatoes/jalapeño, quick pickled onions and more cilantro sauce. Enjoy!

Notes

*This can also be enjoyed as a bowl instead of in a wrap.

*The quick pickled onions are optional but highly recommended!