Sweet Potato Black Bean Wrap

🛒 Ingredients

• Sweet Potato 150 g · 130 kcal
• Black Beans (canned, rinsed) 120 g · 130 kcal
• Whole Wheat Tortilla 60 g · 170 kcal
• Red Bell Pepper 50 g · 15 kcal
• Red Onion 20 g · 8 kcal
• Garlic 5 g · 7 kcal
• Olive Oil 5 g · 45 kcal
• Lime Juice 5 g · 2 kcal
• Fresh Cilantro 5 g · 1 kcal
• Spices (Cumin, Chili Powder, Paprika) 2 g · 5 kcal
• Fresh Spinach 20 g · 5 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Toss diced sweet potato with 2g olive oil, pinch of salt and pepper, then roast for 20-25 minutes until tender and slightly caramelized.
2. While sweet potatoes roast, heat remaining 3g olive oil in a skillet over medium heat. Sauté diced red onion and minced garlic until softened, about 3-4 minutes.
3. Add rinsed black beans, diced bell pepper, cumin, chili powder, and paprika to the skillet. Cook for 5-7 minutes, stirring occasionally, until bell pepper is slightly tender.
4. Remove from heat, stir in fresh lime juice and chopped cilantro. Gently fold in the roasted sweet potatoes and spinach, allowing the spinach to wilt slightly from the residual heat.
5. Warm tortillas according to package instructions. Divide the sweet potato and black bean mixture evenly among the tortillas.
6. Fold the sides of each tortilla inward, then roll up tightly from the bottom to form a wrap. Serve immediately.