Black Bean & Roasted Sweet Potato Wrap
A warm, hearty wrap with a vibrant mix of textures and flavours, this plant‑powered recipe brings together caramelised roasted sweet potato, sautéed peppers and onions, and protein‑rich black beans seasoned with bright, zesty taco spices. The nutritional yeast adds a subtle savoury depth, while fresh romaine lettuce keeps everything crisp and refreshing. Wrapped in a soft brown‑rice tortilla, it’s a nourishing, fibre‑rich meal that supports steady energy, gut health, and overall vitality — perfect for an easy lunch or a satisfying weeknight dinner.
Ingredients
- 1 large sweet potato (washed, unpeeled, cut into cubes)
- 3 tbsp avocado oil
- ¾ cup red onion (chopped)
- 1 ½ bell peppers (sliced)
- 3 cups black beans (cooked, rinsed and drained)
- 1 tbsp taco seasoning
- ¼ cup nutritional yeast
- 3 limes (juiced)
- 6 brown rice tortillas
- 1 ½ cups Romaine lettuce (roughly chopped)
Instructions
- Line a baking sheet with parchment paper, then preheat the oven to 200°C. Place the cubed sweet potato into a medium-sized bowl with 1 tbsp of avocado oil, then season with salt and pepper. Spread them onto the baking sheet and place them in the oven to roast for 30 minutes or until the sweet potatoes are tender. Toss half way through.
- While the sweet potatoes are roasting, heat the remaining avocado oil in a frying pan over medium heat. Add the red onion, sliced red pepper and cook over medium heat for 3-4 minutes.
- Add the black beans, taco seasoning, and nutritional yeast to the pan and cook for another 5 minutes. Remove from the heat. Season with salt and pepper.
- Once the sweet potatoes are cooked, remove them from the oven. Place your tortillas onto a flat surface, and distribute the roasted sweet potatoes, black bean and onion mixture evenly among the tortillas, topping with romaine lettuce
- Roll up the tortillas, tucking in the ends as you go. Slice in half and serve.
Notes
- Fewer Carbs: Switch out the brown rice tortilla for a lettuce wrap.
- Extra Toppings: Add a dollop of plain coconut yoghurt for extra flavour and gut nourishment with probiotics.
- Cheesey: Add shredded vegan cheese to serve
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