Pin this 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 favorite at my holiday dinners because it combines warm spices with fresh ingredients for a comforting yet fresh taste.
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
- Preheat oven:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
- Toss vegetables:
- 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
- Roast veggies:
- 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
- Warm beans:
- While the vegetables roast warm the black beans in a small saucepan over medium heat until heated through
- Warm tortillas:
- Warm the tortillas in a dry skillet or microwave until pliable
- Assemble wraps:
- 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
- Roll up:
- Roll up each tortilla tightly tucking in the sides as you go to form a wrap
- Serve:
- Slice in half and serve with fresh lime wedges
Pin this This recipe always brings my family together especially during the holidays as everyone enjoys making their own wrap.
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
Pin this Enjoy this wholesome wrap as a festive meal or a healthy snack that everyone will love.
Frequently Asked Recipe Questions
- → What spices are used for roasting the sweet potatoes?
The sweet potatoes are seasoned with ground cumin, smoked paprika, ground cinnamon, ground coriander, and an optional pinch of cayenne pepper for warmth.
- → Can I use gluten-free tortillas for this wrap?
Yes, gluten-free tortillas can be substituted to accommodate gluten sensitivities without compromising taste or texture.
- → How do I get the perfect tenderness for the roasted vegetables?
Roast the vegetables at 400°F (200°C) for 25–30 minutes, stirring halfway through to ensure even caramelization and tenderness.
- → What optional ingredients enhance the festive flavor?
Cranberry sauce adds a seasonal sweetness, while fresh cilantro and avocado slices provide brightness and creaminess to the wrap.
- → Are there any recommended pairings for this dish?
This wrap pairs well with a light Pinot Noir or sparkling cranberry juice, complementing the spice and sweetness in the filling.