Vegan Sweet Potato and Black Bean Wraps

Ingredients

• 2 medium Sweet Potatoes
• 1 can Black Beans
• 1 cup Corn
• 1/4 cup Red Onion
• 2 tablespoons Lime Juice
• 2 tablespoons Olive Oil
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 Gluten-Free Tortillas

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Carefully peel the 2 medium sweet potatoes, then cut them into 1.27 cm cubes. In a large bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, tossing until the sweet potatoes are evenly coated.
3. 3Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until the sweet potatoes are fork-tender and slightly caramelized at the edges.
4. 4While the sweet potatoes are roasting, open and drain the 1 can of black beans, then rinse them thoroughly under cold water. In a separate large bowl, combine the rinsed 1 can of black beans, 1 cup of corn, the 1/4 cup of finely diced red onion, 2 tablespoons of lime juice, and the remaining 1 tablespoon of olive oil.
5. 5Gently warm the 4 gluten-free tortillas in a dry skillet over medium heat for 15-20 seconds per side, or until they are soft and pliable.
6. 6Once the sweet potatoes are roasted, divide them evenly among the centers of the 4 warmed gluten-free tortillas. Then, spoon an equal amount of the black bean mixture over the sweet potatoes in each of the 4 gluten-free tortillas.
7. 7Carefully roll or fold each filled gluten-free tortilla into a wrap and serve immediately.

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