Festive wrap with roasted sweet potatoes, black beans, and spices, perfect for gatherings or cozy meals.
# Required Ingredients:
→ 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 Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato cubes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, cinnamon, coriander, cayenne (if using), salt, and pepper. Toss until evenly coated.
03 - Arrange the seasoned vegetables in a single layer on the baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until tender and caramelized.
04 - While vegetables roast, heat black beans in a small saucepan over medium heat until warmed through.
05 - Gently warm tortillas in a dry skillet or microwave until flexible.
06 - Spread a thin layer of cranberry sauce (if using) on each tortilla. Layer roasted vegetables, black beans, spinach leaves, avocado slices, and cilantro on top.
07 - Roll tortillas tightly, tucking in the sides to form wraps. Slice in half and serve with fresh lime wedges.
