Southwestern Veggie Wraps

Matt and I eat lunch together every day. We enjoy the mid-day break to recap our mornings and recharge for the afternoon. In pre-COVID (and pre-Baby!) days we used to splurge and go out to lunch one or two times a week, but since March we have made our own lunches every day. They’re not always healthy – Annie’s Shells and White Cheddar Macaroni and Cheese makes an appearance at least a few times a month! – but sometimes we’re really good and prepare healthy lunches in advance that will last us through the work week.

Take, for example, these southwestern veggie wraps. They require a little up front work to peel and roast sweet potatoes and simmer beans with seasonings, but once that prep is done we get to enjoy several days’ worth of delicious lunches that come together in minutes.

I roasted four sweet potatoes and simmered my beans yesterday afternoon so we’ll be having these wraps for lunch TODAY. My stomach is growling. Lunch time can’t come soon enough!!!

Southwestern Veggie Wraps

Makes 6-8 wraps; recipe adapted from Oh My Veggies

You will need…

Roasted Sweet Potatoes
3-4 Sweet Potatoes, peeled and cut into 3/4 inch chunks
2 tablespoons Olive Oil
2 teaspoons Cumin
Salt and Pepper

Smoky Black Beans
2 15 oz. cans Black Beans, not drained
2 tablespoons Olive Oil
2 cloves Garlic, minced
1/2 cup Water
1 teaspoon Ground Coriander
1 teaspoon Cumin
1/2 teaspoons Smoked Paprika
1/2 teaspoon Kosher Salt

Wraps
Guacamole
Large “Burrito-Sized” Tortillas
Baby Spinach
Roasted Sweet Potatoes
Smoky Black Beans

Directions

Preheat oven to 425°F.  Place the sweet potato chunks on a large rimmed baking sheet. Toss with cumin and a few grinds of salt and pepper, then drizzle with olive oil and continue to toss (I use my hands) until the potatoes are evenly coated. Spread the potatoes in an even layer on the baking sheet. Roast for 25 minutes, stirring partway through, until potatoes are crisp on the outside and soft on the inside.  Allow to cool, then transfer to a container and refrigerate until ready to eat.

To make the smoky black beans, combine the beans and their liquid with the oil, garlic, water and seasonings in a small saucepan. Simmer for 20-25 minutes, stirring occasionally. Drain (but do not rinse!) the beans, then transfer to a container. Refrigerate until ready to eat.

To assemble the wraps, start by portioning out the sweet potatoes and beans you’ll be using into a microwave-safe bowl. Reheat for 2-3 minutes in the microwave until warm. Next, place a tortilla on a large plate, cover with a damp paper towel, and microwave for 30 seconds to soften tortilla. Remove paper towel, then spread a generous spoonful (or two, or three!) of guacamole on the tortilla. Top with a handful of spinach leaves and the sweet potato-bean mixture. Wrap up the tortilla and enjoy!

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