Save A festive, hearty wrap featuring roasted sweet potatoes, black beans, and holiday spices, wrapped in a soft tortilla&mdashperfect for gatherings or a cozy meal.
This wrap quickly became a family favorite during the holidays because of its rich flavors and easy preparation.
Ingredients
- Sweet Potatoes: 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
- Red Onion: 1 small red onion thinly sliced
- Red Bell Pepper: 1 red bell pepper diced
- Baby Spinach Leaves: 2 cups
- Black Beans: 1 (15 oz / 425 g) can drained and rinsed
- Flour Tortillas: 4 large or gluten-free tortillas
- Olive Oil: 2 tbsp
- Ground Cumin: 1 tsp
- Smoked Paprika: 1/2 tsp
- Ground Cinnamon: 1/2 tsp
- Ground Coriander: 1/2 tsp
- Cayenne Pepper: 1/4 tsp optional
- Salt and Black Pepper: to taste
- Cranberry Sauce: 1/2 cup optional for a holiday touch
- Fresh Cilantro: 1/4 cup chopped optional
- Ripe Avocado: sliced optional
- Fresh Lime Wedges: for serving
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Vegetables:
- In a large bowl toss sweet potatoes red onion and red bell pepper with olive oil cumin smoked paprika cinnamon coriander cayenne if using salt and pepper.
- Roast Vegetables:
- Spread in a single layer on the baking sheet roast 25 30 minutes until tender and lightly caramelized stirring halfway through.
- Warm Beans:
- Warm black beans in a small saucepan over medium heat until heated through.
- Warm Tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble Wraps:
- Spread a thin layer of cranberry sauce if using onto each tortilla top with roasted vegetables black beans spinach avocado slices and cilantro.
- Roll Wraps:
- Roll tortillas tightly tucking in sides to form a wrap.
- Serve:
- Slice in half and serve with fresh lime wedges.
Save Making these wraps became a cherished family tradition during our holiday dinners.
Serving Suggestions
Pair with a light Pinot Noir or sparkling cranberry juice for a festive touch.
Variations
Swap spinach for kale or arugula or add toasted pumpkin seeds for extra crunch.
Storage Tips
Wrap leftovers tightly and store in the refrigerator for up to 2 days.
Save This wrap is a perfect balance of sweet and savory with a satisfying texture that everyone will love.
Kitchen Guide
- → How do I roast sweet potatoes evenly?
Cut sweet potatoes into uniform cubes and spread them in a single layer on a baking sheet. Toss with oil and spices before roasting at 400°F for 25–30 minutes, stirring halfway for even caramelization.
- → Can I use other greens instead of spinach?
Yes, kale or arugula are excellent substitutes and add different textures and flavors to the wrap.
- → How should I warm the tortillas?
Warm tortillas in a dry skillet for a minute each side or microwave them covered with a damp paper towel until pliable and soft.
- → What can I add for extra crunch?
Toasted pumpkin seeds or slivered almonds provide a pleasant crunch and complement the other textures well.
- → Is it possible to make this gluten-free?
Absolutely. Use certified gluten-free tortillas to keep the dish gluten-free without altering the flavors.
- → What spices enhance the roasted vegetables?
A blend of ground cumin, smoked paprika, cinnamon, coriander, and optional cayenne adds warm, festive notes.