Yvonne’s sweet potato & black bean wraps
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2–4
A simple and easy wrap with spiced sweet potato and a zesty yoghurt sauce. To make this a V-day meal why not cut the sweet potato into little hearts.
By Yvonne Cobb
From Morning Live
Ingredients
For the wraps
- 1 medium size sweet potato, skin on, cut into small chunks
- 3 tbsp olive oil
- 2 tbsp cajun seasoning
- ½ tsp mild chilli powder
- 1 red onion, cut into thick slices
- 400g tin black beans, drained, washed and patted dry
- 4 tortillas wraps
- 8 sun dried tomatoes, sliced
- 2 spring onions, sliced diagonally
- 160g/5½oz drained sweetcorn
- small handful fresh coriander, leaves only
- pinch sea salt and freshly ground black pepper
For the sauce
- 4 tbsp Greek yoghurt
- 1 lime, zest and juice
- 1 tbsp maple syrup
Method
Preheat oven to 220C/200C Fan/Gas 7.
Toss the sweet potato chunks with 2 tablespoon olive oil, Cajun seasoning and a pinch of salt. Lay on a baking tray with baking parchment and bake in oven for 20 minutes or until crispy brown with soft centre.
Meanwhile, heat a large frying pan over medium heat. Add 1 tablespoon of olive oil, once hot fry the red onion slices for few minutes, then add the black beans and chilli powder. Fry the beans until hot, add little water (about 2 tablespoons) to loosen up the black beans if needed. Then gently mash the beans and red onion with a fork. Season with salt and pepper and remove from the heat.
To make the sauce mix the Greek yoghurt, lime zest and juice and maple syrup.
In a clean small frying pan, over medium heat, fry the tortillas until lightly charred, this will take about 2 minutes on each side.
Place the charred tortillas onto a plate. Spoon on some limy yoghurt, then top with the black beans mixture, roast sweet potato, sun dried tomato, spring onion, sweet corn, and coriander leaves.
