Black Bean and Sweet Potato Wrap

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This is another recipe that 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 the baking sheet. Cover the baking dish with foil to retain the moisture. Roast for about 15-20 minutes, 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 heat.
  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 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.)