Lunch · Mexican
Mexican black bean and sweet potato wrap
Roasted sweet potato and black beans rolled with avocado and lime.
- Serves
- 2
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 300 g sweet potato, diced
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 200 g canned black beans, drained
- 2 whole wheat tortillas
- 1 medium avocado, sliced
- 1 tbsp lime juice
- 15 g fresh cilantro, chopped
Method
Heat the oven to 200°C (400°F).
Toss the sweet potato with the olive oil and cumin, then roast for 22 to 25 minutes until tender.
Warm the black beans in a small pan for 3 minutes.
Warm the tortillas, then fill each with sweet potato, black beans and avocado.
Drizzle with lime juice, scatter with cilantro, wrap tightly and serve.