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Black Bare Beans and Sweet Potato Wrap

This healthy and delicious wrap will become a family favorite for a quick and easy breakfast, lunch or dinner!

Prep: 10 minutes
Cook: 25 minutes
Yield: 4 wraps

These are so versatile, they satisfy at any time of day. The recipe as-is is full of flavor and plant-based protein but you can add a scrambled egg if you want or even a meat protein.



1 1/2 lbs sweet potatoes cut into 1/2-inch cubes
Olive oil for drizzling
Kosher salt and freshly ground black pepper to taste
10 burrito-sized tortillas
1 10-oz bag Black Bare Beans
1 cup cooked brown rice
2 cloves garlic minced
1 bunch cilantro chopped
1/2 yellow onion finely diced
1 jalapeno seeded and finely chopped
1 yellow bell pepper seeded and finely chopped
1 tomato finely diced
2 teaspoons ground cumin
1 tablespoon chili powder
1 cup crumbled queso fresco

Toppings of choice: avocado, hot sauce, sour cream


Preheat the oven to 425 degrees F.
Add the diced sweet potatoes to a lined baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast until the sweet potatoes are just tender but still have a bite (approximately 15 to 20 minutes). Set aside.
Add 2 tablespoons olive oil to a large sauté pan and place over medium heat. Add the garlic and onion and sauté until translucent (approximately 5 minutes).
Then, add the jalapeno and bell pepper. Stir to combine. Add the chili powder and cumin and cook for an additional 2 minutes.
Then, add the Bare Beans Black Beans and brown rice and sauté for another 5 minutes on medium heat.
Stir in roasted sweet potato until everything is warm and fully combined. You can mash the sweet potato with a fork if some pieces are too large.
Remove from heat and top with the queso fresco and cilantro.

Warm your tortillas so they roll easily. (one tortilla at 20 seconds in a microwave usually works)

Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with your favorite toppings.
Recipe and photo credit: The Produce Moms.

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