A delightful twist on the classic burrito, combining spiced sweet potatoes and beans for a flavorful and satisfying meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and saves time later.
Peel and dice the sweet potatoes into small cubes.
Cutting the sweet potatoes into uniform pieces helps them cook evenly.
Spread the sweet potato cubes on a baking sheet, drizzle with olive oil, and roast in the oven for 20 minutes or until tender.
Roasting enhances the natural sweetness of the sweet potatoes.
While the sweet potatoes are roasting, heat a skillet over medium heat and sauté the chopped onion and minced garlic until fragrant.
Stir frequently to prevent the garlic from burning.
Add the black beans, chili powder, cumin, soy sauce, and cayenne pepper to the skillet. Stir and cook for 5 minutes.
Mash some of the beans with the back of a spoon for a creamier texture.
Combine the roasted sweet potatoes with the bean mixture in a mixing bowl.
Mix gently to keep some texture in the filling.
Warm the tortillas in the oven or microwave to make them pliable.
Warming the tortillas prevents them from cracking when folded.
Divide the filling evenly among the tortillas, sprinkle with shredded cheese, and fold into wraps.
Fold the sides in first, then roll tightly to secure the filling.
Serve the wraps with a dollop of sour cream, a sprinkle of green onions, and a side of salsa.
Arrange the wraps on a plate for a visually appealing presentation.
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