Tuesday, March 17, 2015

Vegan Black Bean, Sweet Potato, and Kale Wraps

This super simple recipe can be adapted and flavored differently depending on personal preference. It only takes about 20 minutes to prep and 20-25 minutes to cook. If you're looking for a filling, healthy meal then this is it!

Some additions can be tabasco, smoked paprika on the sweet potatoes in place of cumin, sour cream (if you're not vegan), etc. Also, if you don't want to add this to a wrap you can just throw it over mixed greens. Warm, roasted veggies are delish in salads.

Vegan Black Bean, Sweet Potato, and Kale Wraps

Serves 4-5
3 cups sweet potato peeled and diced (2-3 medium sized)
3 cups torn kale
1 Tbsp olive oil
1/4 tsp sale
3 tsp ground cumin (separated)
3 medium sized beefsteak tomatoes, chopped (3 cups total)
1.5 cups black beans (if you're using dried beans, this is the amount cooked; 15 oz canned is equivalent - rinsed and drained)
1 red bell pepper, diced
1/2 tsp cayenne (adjust according to preference)
4-5 Ezekiel sprouted whole grain tortillas (available at Whole Foods by the breads in the freezer)

Preheat oven to 400 degrees F. Toss sweet potatoes, olive oil, and 3/4 tsp cumin. Roast for 20 minutes, until soft and lightly browned.

Combine tomatoes, black beans, bell pepper, kale, cayenne, and 2 1/4 tsp cumin to a medium sauce pan. Cook over medium heat for 15-20 minutes and stir often. 

Place the tortillas in the microwave for 15-30 seconds to soften and warm them. Spoon out equal parts of the sweet potato and tomato mixture onto each wrap.

To fold the tortilla into a burrito, fold the sides of the wrap in and then roll from bottom to top, keeping contents in the center - here's a picture tutorial that makes it super easy. 


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