# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 cups baby spinach leaves
→ Beans & Grains
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 4 large flour tortillas (or gluten-free tortillas)
→ Seasonings & Spices
07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cinnamon
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste
→ Extras
14 - 1/2 cup cranberry sauce (optional)
15 - 1/4 cup chopped fresh cilantro (optional)
16 - 1 ripe avocado, sliced (optional)
17 - Fresh lime wedges, for serving
# Method:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, cinnamon, coriander, cayenne (if using), salt, and pepper in a large bowl.
03 - Spread vegetables on the baking sheet in a single layer and roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and lightly caramelized.
04 - Warm black beans in a small saucepan over medium heat until heated through.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - Spread a thin layer of cranberry sauce (if using) on each tortilla, then layer roasted vegetables, black beans, spinach, avocado slices, and cilantro.
07 - Roll each tortilla tightly, tuck in the sides, slice in half, and serve with fresh lime wedges.
