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 recipe quickly became a holiday staple for me because it’s both satisfying and easy to prepare.
Ingredients
- 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
- 1 (15 oz / 425 g) can black beans: drained and rinsed
- 4 large flour tortillas (or gluten-free tortillas)
- 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
- 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.
Save This wrap has brought my family together around the table every holiday season since I first made it.
Serving Suggestions
Pair the wrap with a light Pinot Noir or sparkling cranberry juice for a festive touch.
Storage Tips
Store leftover fillings separately in airtight containers for up to 3 days. Warm before assembling to keep tortillas fresh.
Variations
For extra crunch add toasted pumpkin seeds or slivered almonds. Swap spinach for kale or arugula if preferred.
Save This holiday wrap is an easy way to celebrate seasonal flavors in a wholesome, satisfying meal.
Recipe Questions
- → How do I best roast the sweet potatoes?
Cut sweet potatoes evenly and roast at 400°F (200°C) on a parchment-lined sheet until tender and caramelized, about 25-30 minutes.
- → Can I substitute any ingredients?
Yes, spinach can be swapped for kale or arugula, and gluten-free tortillas can replace flour tortillas for dietary needs.
- → What spices give the wrap its flavor?
A blend of cumin, smoked paprika, cinnamon, coriander, and optional cayenne pepper creates a warm, holiday-inspired profile.
- → How should I warm the black beans?
Heat drained beans in a small saucepan over medium heat until warmed through, stirring occasionally.
- → What optional extras can enhance the wrap?
Add cranberry sauce for sweetness, sliced avocado for creaminess, and fresh cilantro for a burst of flavor.
- → Are there suggested beverage pairings?
This wrap pairs well with light Pinot Noir or sparkling cranberry juice to complement its flavors.