Black Bean and Sweet Potato Wrap

BOOKMARK

DELICIOUS

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

Method:

Preheat oven to 425°F and line a baking sheet with foil. Spread cubed sweet potato evenly over the baking sheet. Cover the baking dish with foil to retain the moisture. Roast for about 15-20 minutes, until tender.
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.
Add black beans and cooked rice and sauté for another 5 minutes on medium heat.
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.
Add filling to a 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 of cooked black beans or 1 (16 ounces) can

1 medium sweet potato (about 2 1/2 cups), cubed & roasted

1 cup of cooked brown basmati rice

½ small onion, finely chopped

2 garlic cloves, minced

1 bell pepper, chopped (any colour)

1 teaspoon of sea salt, or to taste

2 teaspoons of ground cumin

⅛ teaspoon of cayenne pepper, or to taste

4 whole wheat tortilla wraps (large or x-large)

Toppings of choice: (avocado, salsa, spinach/lettuce, cilantro, etc.)

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