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Spicy Black Bean-Sweet Potato Wrap
This vegetarian wrap is so perfect for an on-the-go lunch! Just add your favorite Phase-appropriate fruits to make it an entire meal.
Phase 1 & 3 | Serves 2
Prep time: 15 minutes | Total time: 15 minutes
Ingredients
1/4 cup thinly sliced red onion
1 teaspoon minced garlic
1/4 cup diced red bell pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 cup canned black beans, drained and rinsed
1 medium cooked sweet potato, diced
1/4 cup diced tomato
1/2 tablespoon lime juice
Sea salt and black pepper
2 sprouted grain or brown rice tortillas
1/2 cup baby kale or spinach
Directions
- Heat a nonstick skillet over medium heat.
- Add the onion, garlic, and 1 tablespoon of water and sauté until the onion softens.
- Add the red bell pepper, cumin, coriander, and cayenne, and sauté for 3 minutes.
- Add the beans, sweet potato, tomato, and lime juice and stir until heated through.
- Season with salt and pepper to taste.
- Divide the filling evenly between the tortillas, top with baby kale or spinach, and roll up.
This vegetarian wrap is so perfect for an on-the-go lunch! Just add your favorite Phase-appropriate fruits to make it an entire meal.
Phase 1 & 3 | Serves 2
Prep time: 15 minutes | Total time: 15 minutes
Ingredients
1/4 cup thinly sliced red onion1 teaspoon minced garlic
1/4 cup diced red bell pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 cup canned black beans, drained and rinsed
1 medium cooked sweet potato, diced
1/4 cup diced tomato
1/2 tablespoon lime juice
Sea salt and black pepper
2 sprouted grain or brown rice tortillas
1/2 cup baby kale or spinach
Directions
- Heat a nonstick skillet over medium heat.
- Add the onion, garlic, and 1 tablespoon of water and sauté until the onion softens.
- Add the red bell pepper, cumin, coriander, and cayenne, and sauté for 3 minutes.
- Add the beans, sweet potato, tomato, and lime juice and stir until heated through.
- Season with salt and pepper to taste.
- Divide the filling evenly between the tortillas, top with baby kale or spinach, and roll up.