Save 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.
This wrap quickly became a family favorite during the holidays thanks to its bold flavors and satisfying texture.
Ingredients
- Sweet potatoes: 2 medium, peeled and cut into 1/2-inch cubes
- Red onion: 1 small, thinly sliced
- Red bell pepper: 1, 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 freshly ground black pepper: to taste
- Cranberry sauce: 1/2 cup (optional)
- Chopped fresh cilantro: 1/4 cup (optional)
- Ripe avocado: 1, sliced (optional)
- Fresh lime wedges: for serving
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare vegetables:
- Toss sweet potato cubes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, cinnamon, coriander, cayenne (if using), salt, and pepper.
- Roast vegetables:
- Spread vegetables in a single layer on baking sheet. Roast for 25–30 minutes until tender and lightly caramelized, stirring halfway through.
- Warm beans:
- Heat black beans in a small saucepan over medium heat until warmed through.
- Warm tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble wraps:
- Spread cranberry sauce (if using) on each tortilla. Top with roasted vegetables, black beans, spinach, avocado slices, and cilantro.
- Roll up:
- Roll each tortilla tightly, tucking in sides to form a wrap.
- Serve:
- Slice wraps in half and serve with fresh lime wedges.
Save Our family gathers every year to enjoy making and sharing these wraps as part of our holiday tradition.
Notes
Swap spinach for kale or arugula if preferred, and pair with a light Pinot Noir or sparkling cranberry juice.
Required Tools
Baking sheet, parchment paper, large mixing bowl, small saucepan, knife, cutting board, skillet or microwave for warming tortillas.
Allergen Information
Contains wheat in flour tortillas. May contain soy in some brands. Check labels carefully for gluten-free options.
Save This wrap is a delicious, festive meal perfect for cozy gatherings or anytime you want a healthy, flavorful option.
Recipe Guide
- → What spices enhance the sweet potatoes in this dish?
Ground cumin, smoked paprika, cinnamon, coriander, and a hint of cayenne pepper bring warmth and depth to the roasted sweet potatoes.
- → Can I use gluten-free tortillas for this wrap?
Yes, gluten-free tortillas work well and maintain the integrity of the wrap for those avoiding gluten.
- → How do I achieve the best texture for the roasted vegetables?
Roast the vegetables in a single layer at 400°F for 25–30 minutes, stirring halfway to ensure even caramelization and tenderness.
- → What are good optional additions to this wrap?
Toasted pumpkin seeds or slivered almonds add crunch, while avocado and fresh cilantro bring creaminess and brightness.
- → How should the black beans be prepared for the wrap?
Warm the drained and rinsed black beans gently in a saucepan until heated through, then add to the wrap for added protein and texture.