Sweet Potato and Avocado Wraps
Deliciously savory sweet potato and avocado wraps with smoky black beans and a tangy lime dressing, perfect for a satisfying vegan meal.
20 min
Prep
45 min
Cook
4
Serves
510
Calories
Macros · per serving
12g protein
87g carbs
18g fat
Ingredients
For 4 servings
- 4 sweet potato
- 2 tablespoon olive oil
- 1 15 oz can black beans
- 1 red onion
- 1 red bell pepper
- 2 clove garlic
- 2 avocado
- 1 lime
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 cup cilantro
- 8 flour tortillas
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Peel and dice sweet potatoes into 1-inch cubes.
- 3
Toss sweet potato cubes with 1 tablespoon of olive oil, salt, and black pepper on a baking sheet.
- 4
Roast sweet potatoes in the oven for 25-30 minutes until tender.
- 5
Meanwhile, finely chop the red onion, red bell pepper, and garlic.
- 6
In a skillet, heat 1 tablespoon of olive oil over medium heat.
- 7
Add the chopped onion, red bell pepper, and garlic, cooking until soft, about 5 minutes.
- 8
Add the drained black beans, cumin, paprika, salt, and black pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
- 9
Cut avocados in half, remove pits, and scoop the flesh into a bowl.
- 10
Squeeze lime juice over avocados and mash until smooth. Season with salt and pepper.
- 11
Warm flour tortillas in a dry skillet over medium heat.
- 12
Assemble wraps by spreading mashed avocado on each tortilla, adding roasted sweet potatoes, and topping with the black bean mixture.
- 13
Garnish with chopped cilantro. Fold the tortillas around the filling to form wraps.
- 14
Serve immediately and enjoy your sweet potato and avocado wraps.
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