Save A festive, hearty wrap featuring roasted sweet potatoes, black beans, and holiday spices, wrapped in a soft tortilla—perfect for gatherings or a cozy meal.
This wrap quickly became my go-to for holiday gatherings because it is both flavorful and easy to prepare ahead of time.
Ingredients
- Sweet potatoes: 2 medium, peeled and cut into 1/2-inch cubes
- Red onion: 1 small, thinly sliced
- Red bell pepper: 1, diced
- Baby spinach leaves: 2 cups
- Black beans: 1 (15 oz / 425 g) can, drained and rinsed
- Flour tortillas: 4 large (or gluten-free tortillas)
- Olive oil: 2 tbsp
- Ground cumin: 1 tsp
- Smoked paprika: 1/2 tsp
- Ground cinnamon: 1/2 tsp
- Ground coriander: 1/2 tsp
- Cayenne pepper (optional): 1/4 tsp
- Salt and freshly ground black pepper: to taste
- Cranberry sauce (optional): 1/2 cup
- Chopped fresh cilantro (optional): 1/4 cup
- Ripe avocado (optional): sliced
- Fresh lime wedges: for serving
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss vegetables:
- In a large bowl toss the sweet potato cubes red onion and red bell pepper with olive oil ground cumin smoked paprika cinnamon coriander cayenne pepper if using salt and pepper.
- Roast:
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes until sweet potatoes are tender and lightly caramelized stirring halfway through.
- Warm beans:
- While the vegetables roast warm the black beans in a small saucepan over medium heat until heated through.
- Warm tortillas:
- Warm the tortillas in a dry skillet or microwave until pliable.
- Assemble wraps:
- Spread a thin layer of cranberry sauce if using onto each tortilla. Top with roasted vegetables black beans a handful of spinach avocado slices and cilantro.
- Roll:
- Roll up each tortilla tightly tucking in the sides as you go to form a wrap.
- Serve:
- Slice in half and serve with fresh lime wedges.
Save My family loves gathering around the table enjoying these wraps especially when served with fresh lime wedges on a chilly evening.
Notes
For extra crunch add toasted pumpkin seeds or slivered almonds. Pairs well with a light Pinot Noir or sparkling cranberry juice.
Required Tools
Baking sheet parchment paper large mixing bowl small saucepan knife and cutting board skillet or microwave for warming tortillas
Nutritional Information
Per wrap: 390 calories, 8 g total fat, 68 g carbohydrates, 11 g protein
Save This wrap is a delightful seasonal meal that is simple to make and sure to please any crowd.
Recipe Q&A
- → How do I roast the sweet potatoes evenly?
Cut sweet potatoes into uniform cubes and spread them in a single layer on the baking sheet. Stir halfway through roasting to ensure even caramelization.
- → Can I substitute black beans with other legumes?
Yes, pinto beans or chickpeas work well and offer a similar texture and flavor profile when warmed gently.
- → What spices complement roasted sweet potatoes best?
Ground cumin, smoked paprika, cinnamon, and coriander enhance the natural sweetness and add warmth and complexity.
- → How can I make the wrap gluten-free?
Use certified gluten-free tortillas to accommodate dietary restrictions without altering the dish's flavor.
- → What fresh ingredients enhance the wrap’s flavor?
Spinach or other leafy greens, avocado slices, chopped cilantro, and a squeeze of fresh lime brighten and add freshness to each bite.