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 has become a holiday favorite in my family, bringing warmth and flavor to our celebrations.
Ingredients
- 2 medium sweet potatoes: peeled and cut into 1/2-inch cubes
- 1 small red onion: thinly sliced
- 1 red bell pepper: diced
- 2 cups baby spinach leaves
- 1 (15 oz / 425 g) can black beans: drained and rinsed
- 4 large flour tortillas: or gluten-free tortillas
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper: optional
- Salt and freshly ground black pepper: to taste
- 1/2 cup cranberry sauce: optional for a holiday touch
- 1/4 cup chopped fresh cilantro: optional
- 1 ripe avocado: sliced optional
- Fresh lime wedges: for serving
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- In a large bowl, toss the sweet potato cubes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, cinnamon, coriander, cayenne (if using), salt, and pepper.
- Step 3:
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 30 minutes, until sweet potatoes are tender and lightly caramelized, stirring halfway through.
- Step 4:
- While the vegetables roast, warm the black beans in a small saucepan over medium heat until heated through.
- Step 5:
- Warm the tortillas in a dry skillet or microwave until pliable.
- Step 6:
- To assemble, 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.
- Step 7:
- Roll up each tortilla tightly, tucking in the sides as you go, to form a wrap.
- Step 8:
- Slice in half and serve with fresh lime wedges.
Save This recipe always brings everyone to the table, sparking joy and delicious conversation during the holidays.
Notes
For extra crunch, add toasted pumpkin seeds or slivered almonds. Swap spinach for kale or arugula, if preferred.
Required Tools
Baking sheet, parchment paper, large mixing bowl, small saucepan, knife and cutting board, skillet or microwave (for warming tortillas).
Allergen Information
Contains Wheat (in flour tortillas). May contain Soy (if using certain brands of tortillas or canned beans). For gluten-free, use gluten-free tortillas and check all labels.
Save This wrap is a simple yet flavorful way to celebrate the season with wholesome ingredients and vibrant taste.
Recipe FAQ
- → How do I make the sweet potatoes tender?
Roast the sweet potato cubes at 400°F (200°C) for 25–30 minutes until they are tender and lightly caramelized, stirring halfway through.
- → Can I use gluten-free tortillas?
Yes, gluten-free tortillas can be substituted easily to accommodate dietary needs without sacrificing flavor or texture.
- → What spices complement the black beans and sweet potatoes?
Ground cumin, smoked paprika, cinnamon, coriander, and optional cayenne pepper enhance the natural sweetness and earthiness of the ingredients.
- → How can I add extra crunch to the wrap?
Adding toasted pumpkin seeds or slivered almonds inside the wrap provides a satisfying crunch and nutty flavor.
- → What are some fresh additions to brighten the flavors?
Fresh cilantro, avocado slices, and lime wedges add brightness and balance to the rich roasted vegetables and beans.