Black bean and sweet potato tortilla wraps - GulfToday

Black bean and sweet potato tortilla wraps

Photo used for illustrative purposes.

These black bean and sweet potato tortilla wraps offer a great balance of carbs, protein and fibre, as well as plenty of vitamins, says registered nutritionist Anita Bean. Load them up with smooth and zesty guacamole, crisp spring onions and a generous dollop of natural yoghurt for a healthy lunch or light supper.

High in Vitamin A and a source of fibre, vitamin C, and potassium, sweet potatoes boast a delectably creamy texture with a hint of sweetness and nuttiness, making them a must-have staple in kitchens during this season. With sweet potatoes currently in season (October-June), now is the ideal moment to whip up this recipe! 


Hearty bean and veggie medley

Tomato and white bean soup with lots of garlic

How to make Mexican sopes

Prep time: 10 mins | Cook time: 30 mins


2 Oado sweet potatoes (approx. 200g), peeled and cut into 2cm chunks

1 tbsp olive oil

1 tsp ground cumin

1 tsp sweet smoked paprika

400g tinned black beans, drained and rinsed

2 tortilla wraps

2 spring onions, finely chopped

2 tbsp low-fat natural yoghurt

1 avocado

½ lemon, juiced

1 small garlic clove, crushed or grated


1. Preheat the oven to 200C/180C fan/gas 6. Put the sweet potatoes in a roasting tin and toss with the oil, cumin, paprika, some salt and black pepper. Arrange in a single layer, then roast for 30 mins, tossing halfway, until lightly caramelised at the edges.

2. Meanwhile, make the guacamole. Roughly mash the avocado in a bowl with the lemon juice, garlic and some seasoning.

3. When the sweet potatoes are ready, remove from the oven and stir through the black beans. Heat the tortilla wraps one at a time in a dry frying pan until warm, then spread with guacamole. Top with the sweet potato and black bean mixture, scatter with spring onion and drizzle with yoghurt. To serve the wraps, turn the bottom up, fold in the sides, and tuck in!

Related articles