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Colorful Wraps with Roasted Sweet Potato, Black Beans, and Avocado-Lime Sauce - photo 1
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Colorful Wraps with Roasted Sweet Potato, Black Beans, and Avocado-Lime Sauce

Pikantne Takeaway Dishes Vegetarian Dishes Vegan dishes 70 min Easy 5 wyświetleń ~35.59 PLN - (0)
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Description

Here’s a recipe for the perfect takeout dish: hearty, healthy, and incredibly appetizing wraps that delight with their richness of colors and flavors. The heart of the dish is cubes of sweet potato, roasted with smoked paprika and cumin, giving them a deep, slightly smoky aroma and wonderful softness. Black beans and corn add contrast, while finely chopped red onion brings crunch and sharpness. The whole is tied together with a velvety, refreshing sauce made from ripe avocado, freshly squeezed lime juice, and aromatic cilantro. These wraps are not only delicious but also perfectly balanced in terms of nutrition, providing plant-based protein, healthy fats, fiber, and vitamins. They are ideal as a work lunch, a picnic meal, or a quick dinner. They can be enjoyed warm, right after preparation, but they also taste great cold, making them an incredibly practical solution.

Składniki (17)

Servings:
4
  • Sweet potato 600 g
  • Whole grain tortilla 4 szt.
  • Canned black beans 240 g
  • Awokado hass 1 szt.
  • Canned corn 150 g
  • Red onion 0.7 szt.
  • Extra virgin olive oil 0.2 łyżek
  • Lime juice 30 ml
  • Fresh cilantro 15 g
  • Garlic 1 ząbek
  • Water 30 ml
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.4 łyżeczek
  • Kmin rzymski (kumin) mielony 1 łyżeczka
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Fresh spinach 50 g
  • Jalapeño pepper 10 g
💰 Szacowany koszt dania: ~35.59 PLN (8.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the sweet potato filling

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Wash the sweet potatoes thoroughly, then peel them using a vegetable peeler. Cut them into even cubes about 1.5 cm on each side. It is important that the cubes are of similar size so they bake evenly.

Ingredients: Sweet potato
Use a large, sharp cutting board and a stable chef's knife. Cutting sweet potatoes may require some strength, so be careful with your fingers. Even cubes are the key to success!
2

Transfer the chopped sweet potatoes to a large bowl. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, salt, and pepper. Mix everything thoroughly with your hands or a large spoon, ensuring that each sweet potato cube is evenly coated with oil and spices.

Ingredients: Extra virgin olive oil, Papryka wędzona słodka, Kmin rzymski (kumin) mielony, Salt, Ground black pepper
Mixing by hand is the most effective – it allows you to 'massage' the spices into the vegetables. Don't be afraid to get your hands dirty, it's part of cooking! Make sure the spices are evenly distributed.
3

Line a large baking tray with parchment paper. Spread the seasoned sweet potatoes in a single layer. Make sure the cubes are not overlapping – this will allow them to roast rather than steam. Place the tray in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), stir the sweet potatoes with a spatula to ensure they brown evenly. The finished sweet potatoes should be soft in the center and slightly caramelized on the outside.

Use a baking tray from the oven set. If the cubes are too tightly arranged, use two trays. You can check if they are ready by piercing one cube with a fork – it should go in easily. Do not overbake them, as they will become too dry.

Preparation of avocado-lime sauce

4

While the sweet potatoes are baking, prepare the sauce. Cut the avocado in half, remove the pit, scoop out the flesh with a spoon and transfer it to a blender or food processor. Add the freshly squeezed juice of one lime, a peeled clove of garlic, washed cilantro leaves (along with the thinner stems), salt, and water.

Ingredients: Awokado hass, Lime juice, Fresh cilantro, Garlic, Salt, Water
The easiest way to remove the pit is by carefully inserting the knife blade into it and twisting. For blending, you can use a countertop blender, food processor, or an immersion blender (stick blender) in a tall container. Lime juice is key to preventing the sauce from darkening.
5

Blend all the ingredients on high speed for about 1-2 minutes until you achieve a perfectly smooth, creamy sauce with a uniform light green color. If the sauce is too thick, add a little more water (one tablespoon at a time) and blend again. Taste and season with salt or lime juice if needed.

The consistency of the sauce should resemble thick cream – thick enough not to spill out of the wrap, but fluid enough to spread easily. Scrape the mixture from the sides of the container while blending to ensure everything is well combined.

Preparation of the remaining ingredients

6

Open the cans of black beans and corn. Transfer their contents to a fine sieve and rinse thoroughly under cold running water until the water runs clear. Leave in the sieve for a few minutes to drain well from excess water.

Ingredients: Canned black beans, Canned corn
Rinsing canned legumes and corn is important – it removes excess salt, starch, and metallic taste from the can. Well-dried ingredients will prevent the tortillas from getting soggy.
7

Peel the red onion and chop it into very small cubes. If you are using the optional jalapeño pepper, slice it in half lengthwise, remove the seeds and white membranes (unless you like it very spicy), and then chop it very finely.

Ingredients: Red onion, Jalapeño pepper
To avoid crying while cutting onions, you can chill them in the fridge for 30 minutes beforehand. When cutting jalapeños, it's a good idea to wear gloves to prevent skin and eye irritation.

Assembling the wraps

8

When all the ingredients are ready, it's time to assemble the wraps. You can warm the tortillas to make them more flexible. Place the tortilla on a dry, heated skillet for about 20-30 seconds on each side until it is warm and soft. You can also heat them in the microwave (30 seconds for 4 tortillas).

Ingredients: Whole grain tortilla
Heating the tortilla is key to prevent it from cracking while rolling. Do not heat it for too long, as it will become stiff and brittle. A warm tortilla rolls better and tastes better.
9

On a warm tortilla, in the center, spread a generous portion (about 2-3 tablespoons) of avocado-lime sauce, leaving about a 3-4 cm free margin all around. Then, if using, place a handful of fresh spinach on top. Next, add a portion of roasted sweet potatoes, black beans, corn, and sprinkle everything with red onion and jalapeño.

Ingredients: Fresh spinach, Canned black beans, Canned corn, Red onion, Jalapeño pepper
Don't overload the filling! An overstuffed wrap will be difficult to roll and may fall apart. Arrange the ingredients more along one axis in the center of the tortilla, which will make rolling easier.
10

Now the hardest part: rolling. First, fold the bottom part of the tortilla (about 1/4 of the flatbread) inward, covering part of the filling. Next, while holding the bottom, fold the sides of the flatbread inward. Finally, tightly roll everything from the bottom up, creating a neat roll closed on one side. Repeat with the remaining tortillas.

The key is to roll tightly. After folding the bottom, use your fingers to hold the filling and the sides while rolling the wrap away from you. It should form a package resembling a burrito. Practice, and you'll reach perfection!
11

The finished wraps can be eaten right away or additionally toasted. Place the rolled wraps on a dry, heated skillet and heat for 1-2 minutes on each side until the tortilla is lightly browned and becomes crispy. You can also use a contact grill.

Toasting the wrap 'seals' it and makes it more stable, which is ideal for takeout. Additionally, a warm and crispy tortilla is pure pleasure.
12

If you are preparing wraps to go, after slightly cooling, wrap each wrap tightly in parchment paper or aluminum foil. Using a sharp knife, cut them in half at an angle to beautifully showcase the colorful filling. Enjoy!

Cutting at an angle is a professional trick that makes the food look much more appetizing. Tightly wrapping in paper will prevent the wrap from drying out and falling apart during transport.

Fun Fact

💡

Sweet potatoes, or yams, are not actually potatoes! They belong to the morning glory family, while regular potatoes are part of the nightshade family. Yams are one of the oldest vegetables known to humanity – their cultivation dates back at least 5000 years in Central and South America.

Best for

Lunch do pracy Piknik na świeżym powietrzu Szybki i zdrowy obiad Posiłek w podróży

Tips

🍽️ Serving

Wraps taste best when served immediately, but they are also delicious cold. To pack them for takeout, wrap tightly in parchment paper and then in aluminum foil to maintain their shape. Cut in half at an angle to reveal the colorful filling. You can pack the remaining avocado-lime sauce in a small, airtight container for dipping.

🥡 Storage

It is best to store the unassembled components separately in the refrigerator: roasted sweet potatoes in one container, the bean, corn, and onion mixture in another, and the sauce in a third (covered with plastic wrap pressed directly against its surface to limit air exposure). This way, the ingredients will stay fresh for up to 3 days. Assembled wraps can be stored in the refrigerator for up to 24 hours, but the tortilla may soften slightly.

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