Do you love sweet potatoes? Do you also love Mexican food?
Then you're going to really love these Sweet Potato & Black Bean Wraps!
Loaded with fresh flavor they deliver a healthy balance of lean proteins and complex carbs all in a tasty wrap.
And bonus, this recipe yields a decent sized batch, so you’ll probably have some yummy leftovers to enjoy the next day! Eating better never tasted so good!
Ingredients
2 medium sweet potatoes, cubed and baked
1 C brown rice
1 – 15 oz. can of black beans (no salt added), rinsed
1 – 15 oz. can of whole kernel corn (no salt added), rinsed
1 avocado
1/4 of a red onion, diced
juice of 1/2 lime
2 tsp. minced garlic
1 - 2 Tbsp. fresh cilantro, chopped
2 tsp. ground cumin
2 tsp. olive oil
8 whole wheat or whole grain tortillas (or see our healthy tip below for the low carb option)
Optional toppings: salsa, pico de gallo, low or non fat sour cream, low or non fat plain Greek yogurt
Directions
Preheat oven to 400 degrees.
Peel and cut sweet potatoes into cubes, toss cubes in olive oil to coat before spreading them on a baking sheet to bake for 20-30 minutes (until tender).
While sweet potatoes bake, prepare brown rice according to package directions.
Next, rinse the black beans and corn and add them to a large mixing bowl.
Dice the red onion and cube the avocado and add each to the bean and corn mixture.
Add the garlic, cumin and fresh squeezed lime to black bean and corn mixture. Gently toss to coat.
Once brown rice and sweet potatoes are fully cooked, remove each from heat and fold them to black bean and corn mixture.
Next fill each tortilla with the sweet potato and black bean mixture. Top with any toppings of your choosing, wrap and serve!
Healthy Tip – looking to reduce your carb intakes or need to cut out gluten? Try making this as a burrito bowl instead! Place the sweet potato & black bean mixture over a bed of leafy greens and enjoy sans wrap!
Eat and Enjoy!
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