# What you need:
→ 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 tbsp olive oil
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp ground cinnamon
11 - 1/2 tsp ground coriander
12 - 1/4 tsp 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
# How to make it:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes, red onion, and red bell pepper with olive oil, ground cumin, smoked paprika, cinnamon, coriander, cayenne pepper if using, salt, and black pepper.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
04 - While vegetables roast, gently warm the black beans in a small saucepan over medium heat until heated through.
05 - Warm the tortillas in a dry skillet or microwave until flexible and easy to roll.
06 - Spread a thin layer of cranberry sauce on each tortilla if using. Layer roasted vegetables, black beans, baby spinach, avocado slices, and cilantro atop the tortillas.
07 - Roll each tortilla tightly, folding in the sides as you go to form a wrap. Slice in half and serve with fresh lime wedges.
