Black Bean Burriito Wraps
Knife, chopping board, roasting tray, saucepan
First, cut the sweet potatoes into wedges, and coat with olive oil and a little salt. Roast at 190 Deg C for 30 mins.
In a medium saucepan, add a little oil, and cumin seeds, then the beans and chipotle paste. After 5 minutes, add the tomatoes and allow to simmer for 20 mins.
Prepare the avocado in slices, squeeze over half the lime to keep them from browning.
Once potatoes are roasted, remove from the oven and squeeze over the other half of the lime.
Prepare your wraps, by adding them to your plate, add the salad leaves, then beans, then sweet potato, followed by the avocado, with a sprinkle of coriander, roll up and enjoy!
Chopped red cabbage, a spoon of cool salsa, and Jalpeno’s are a nice addition (all optional).
1 can black beans/kidney/mixed beans
1 tsp cumin seeds
1 tsp chipotle paste
1 400ml tin of chopped tomatoes
2 large sweet potatoes
1 handful of salad leaves
1 handful coriander
4 Corn tortillas (or wraps of choice)
1 tbsp olive oil