Southwest Black Bean Sweet Potato Wraps

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 2 (about 1.25 lb) medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 2 tbsp lime juice
• 1/3 cup fresh cilantro, chopped
• 4 large flour tortillas (10-inch)
• 1 large avocado, sliced
• 1 cup shredded Monterey Jack or cheddar
• 1/2 cup plain Greek yogurt or sour cream
• to taste hot sauce

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment. Toss cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and salt.
2. 2Spread potatoes in a single layer and roast 22–25 minutes, flipping halfway, until edges are caramelized and centers are tender when pierced.
3. 3While potatoes roast, warm the black beans and corn in a skillet over medium heat with remaining oil for 3–4 minutes. Stir in lime juice, remaining salt, and half the cilantro; remove from heat.
4. 4Warm tortillas one at a time in a dry skillet 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 30 seconds.
5. 5Lay each tortilla flat and spread Greek yogurt down the center. Layer roasted sweet potatoes, bean-corn mixture, shredded cheese, and avocado slices.
6. 6Sprinkle remaining cilantro and a few dashes of hot sauce over the filling. Fold in the sides, then roll tightly from the bottom into a burrito-style wrap.
7. 7Optional but recommended: return wraps seam-side down to a dry skillet over medium heat for 1–2 minutes per side until lightly toasted and cheese begins to melt.
8. 8Slice wraps in half on a diagonal and serve immediately, or wrap tightly in foil for portable work lunches that reheat well.