Roasted Sweet Potato Black Bean

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.

I love serving this wrap at holiday parties because it combines festive flavors with easy preparation and satisfies everyone at the table.

Ingredients

• Vegetables: 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
• Beans & Grains: 1 (15 oz / 425 g) can black beans drained and rinsed, 4 large flour tortillas (or gluten-free tortillas)
• Seasonings & Spices: 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
• Extras: 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

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This wrap has become a holiday favorite bringing family and friends together over delicious seasonal flavors.

Notes

For extra crunch add toasted pumpkin seeds or slivered almonds Swap spinach for kale or arugula if preferred For a gluten-free option use certified gluten-free tortillas Pairs well with a light Pinot Noir or sparkling cranberry juice

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

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This holiday wrap combines bold flavors and nutritious ingredients making it a perfect addition to your festive menu.

Recipe FAQs

→ What spices enhance the flavor of this wrap?

Ground cumin, smoked paprika, cinnamon, coriander, and cayenne pepper create a warm, festive spice blend for the roasted vegetables.

→ Can I make this dish gluten-free?

Yes, using certified gluten-free tortillas ensures the wrap is suitable for gluten-sensitive diets without sacrificing flavor.

→ How can I add extra crunch to the wrap?

Toasted pumpkin seeds or slivered almonds make excellent crunchy additions that complement the soft textures.

→ What are tasty optional fillings for this wrap?

Avocado slices, cranberry sauce, fresh cilantro, and lime wedges add complementary flavors and freshness to the wrap.

→ What is the best way to warm the tortillas?

Heat tortillas in a dry skillet or microwave just until pliable to make wrapping easier while preserving texture.