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Hearty Wrap with Roasted Sweet Potato, Black Beans, and Avocado-Lime Sauce - photo 1
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Hearty Wrap with Roasted Sweet Potato, Black Beans, and Avocado-Lime Sauce

Pikantne Takeaway Dishes Vegetarian Dishes Lunches 60 min Easy 4 wyświetleń ~31.76 PLN - (0)
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Description

Here is a recipe for the perfect takeout dish: a nutritious, colorful, and incredibly tasty wrap that will satisfy even the most discerning palates. The inspiration for this dish comes from Latin American cuisine, combining the natural sweetness of roasted sweet potatoes, the earthy flavor of black beans, and the freshness of a creamy avocado and lime sauce. Each bite is an explosion of flavors and textures – soft, slightly caramelized sweet potatoes, hearty beans, crunchy corn and onion, all wrapped in a velvety, refreshing sauce. The dish is not only delicious but also balanced and rich in fiber, plant protein, and healthy fats. Its greatest advantage is versatility – it tastes wonderful both warm and at room temperature, making it an excellent choice for a work lunch, a school snack, a picnic, or a meal on the go. Firmly rolled, it doesn't fall apart and is convenient to eat without utensils.

Składniki (17)

Servings:
4
  • Sweet potato 500 g
  • Whole wheat tortilla 4 szt.
  • Canned black beans 240 g
  • Canned corn 140 g
  • Awokado hass 0.8 szt.
  • Red onion 0.7 szt.
  • Lime 0.6 szt.
  • Thick natural yogurt 50 g
  • Extra virgin olive oil 0.2 łyżek
  • Garlic 1 ząbek
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.6 łyżeczka
  • Cumin, ground 1 łyżeczka
  • Salt 0.1 szczypt
  • Pieprz czarny, świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh cilantro 15 g
  • Romaine lettuce 80 g
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~31.76 PLN (7.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the filling

1

Preheat the oven to 200°C with fan (or 220°C without fan). Wash the sweet potato thoroughly, dry it, and peel it using a vegetable peeler. Then cut it into even cubes about 1.5 cm on each side. Transfer the chopped sweet potato to a large bowl, drizzle with two tablespoons of olive oil, and sprinkle with smoked paprika, cumin, a pinch of salt, and pepper. Mix thoroughly by hand so that each cube is evenly coated with the spices.

Ingredients: Sweet potato, Extra virgin olive oil, Papryka wędzona słodka, Cumin, ground, Salt, Pieprz czarny, świeżo mielony
Use a large bowl to have the freedom to mix. Evenly sized cubes will ensure that the sweet potatoes bake at the same time. Your hands are the best tool for evenly distributing the spices.
2

Line a large baking sheet with parchment paper. Spread the seasoned sweet potato cubes on the sheet in a single, even layer. It's important that the pieces do not overlap, as this will allow them to roast nicely instead of steaming. Place the sheet in the preheated oven and bake for 25-30 minutes. Halfway through cooking (after about 15 minutes), stir the sweet potatoes with a spatula. They will be ready when they are soft in the center (check with a fork) and slightly browned on the outside.

Using parchment paper will make cleaning up much easier. Don't overcrowd the baking tray – if you have too many sweet potatoes, use two trays. This way, the sweet potatoes will have crispy edges.
3

While the sweet potatoes are baking, prepare the rest of the filling ingredients. Open the cans of black beans and corn. Transfer their contents to a fine mesh strainer and rinse thoroughly under cold running water. Leave in the strainer for a few minutes to drain well. Peel the red onion and chop it into very small cubes. If you are using fresh cilantro, chop it finely.

Ingredients: Canned black beans, Canned corn, Red onion, Fresh cilantro
Rinsing the beans and corn removes the metallic taste of the can as well as excess salt and starch. The finer you chop the onion, the better its flavor will integrate with the other ingredients.
4

When the baked sweet potatoes have cooled slightly (about 5 minutes), transfer them to a large bowl. Add the rinsed beans, corn, chopped red onion, and chopped cilantro (if using). Gently mix everything with a large spoon, trying not to mash the soft sweet potato cubes. Taste and season with an extra pinch of salt or pepper if needed. The filling is ready.

Gently mix, preferably using a silicone spatula, to maintain the shape of the ingredients. Allowing the sweet potatoes to cool slightly will prevent the other ingredients from 'steaming'.

Preparing the sauce

5

Prepare the sauce. Cut the avocado in half lengthwise and remove the pit. Scoop out the flesh with a spoon and place it in a blender or small food processor. Add thick natural yogurt, the juice of the whole lime, a peeled garlic clove, a pinch of salt and pepper. If you like spicier flavors, you can add optional chili flakes now. Blend everything until you have a perfectly smooth, creamy mixture. If the sauce is too thick, you can add 1-2 tablespoons of water to achieve the desired consistency.

Ingredients: Awokado hass, Thick natural yogurt, Lime, Garlic, Salt, Pieprz czarny, świeżo mielony, Chili flakes
For preparing the sauce, a countertop blender, an immersion blender, or a small food processor works best. Lime juice is key not only for flavor but also prevents the avocado from browning.

Assembling the wraps

6

Heat a large, dry skillet over medium heat. Place the tortillas one by one and warm them for about 20-30 seconds on each side. The tortilla should become warm and more flexible, but not browned. Lay the warm tortilla on a clean surface. Spread a generous portion (about 2 tablespoons) of avocado-lime sauce in the center, leaving the edges free (about 3-4 cm). If using lettuce, place one or two leaves now.

Ingredients: Whole wheat tortilla, Romaine lettuce
Use a non-stick skillet. Heating the tortilla is key – a cold one may crack while rolling. Do not heat it for too long, as it will become stiff and brittle.
7

On the layer of sauce, place about 1/4 of the prepared filling with sweet potatoes, arranging it in a long strip in the center of the tortilla. Now it's time to roll. First, fold the bottom edge of the tortilla inward, covering part of the filling. Next, while holding the bottom edge, fold the sides (left and right) inward. Finally, tightly roll the wrap from the bottom up, creating a neat roll that is closed on one side. Repeat the process with the remaining tortillas and filling.

This is a rolling technique 'like a burrito'. The key is to roll tightly so that the wrap doesn't fall apart. Don't add too much filling – an overstuffed wrap will be difficult to roll and may break.

Fun Fact

💡

Sweet potatoes are not closely related to regular potatoes at all. They belong to the morning glory family, while potatoes are part of the nightshade family. Despite the name 'potato', botanically they are closer to ornamental vines than to our traditional spuds.

Best for

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

Tips

🍽️ Serving

Ready wraps can be cut in half at an angle to appetizingly showcase the colorful filling. To take them to go, tightly wrap each wrap in parchment paper or aluminum foil – this will help maintain their shape. The remaining sauce can be packed in a small, airtight container for dipping.

🥡 Storage

They taste best on the day they are made. If you want to store them for later, wrap each wrap individually and tightly in plastic wrap. They can be kept in the fridge for up to 2 days. The filling and sauce can be stored separately in the fridge for up to 3 days, and you can assemble the wraps just before eating to prevent the tortillas from getting soggy.

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