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    Black Bean and Sweet Potato Wrap

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    This is another recipe which our GOH community raves about. This recipe is adapted from “Kim’s craving”


    1. Preheat oven to 425 F and line a baking sheet with foil. Spread cubed sweet potato evenly over baking sheet. Cover the baking dish with foil to retain the moisture. Roast for about 15-20 minutes and until tender.
    2. Meanwhile, Heat a large skillet over medium heat. Add onion, bell pepper and minced garlic. Sauté for about 5-10 minutes, stirring frequently. Now add in salt and seasonings and stir well.
    3. Add black beans and cooked rice and sauté for another 5 minutes on medium.
    4. Add roasted sweet potato to the rice mixture and stir well. Add cilantro.  You can mash the potato with a fork if some pieces are too large.
    5. Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.


    2 cups cooked Black beans or 1 (16 oz) can
    1 medium sweet potato (about 2.5 cups), cubed & roasted
    1 cup cooked brown basmati rice
    ½ small onion, finely chopped
    2 garlic cloves, minced
    1 bell pepper, chopped (any color)
    1 teaspoon sea salt, or to taste
    2 teaspoons ground cumin
    ⅛ teaspoon cayenne pepper, or to taste
    4 whole wheat tortilla wraps (large or x-large)
    Toppings of choice: (avocado, salsa, spinach/lettuce, cilantro, etc)