A delightful and nutritious twist on the classic burrito, featuring sweet potatoes and black beans for a hearty and flavorful meal.
Preheat the oven to 375°F (190°C).
Preheating ensures even cooking and optimal texture for the sweet potatoes.
Peel and dice the sweet potatoes into small cubes.
Cut the sweet potatoes evenly to ensure they cook at the same rate.
Spread the sweet potato cubes on a baking sheet and roast in the oven for 20 minutes, or until tender.
Roasting enhances the natural sweetness of the potatoes.
Meanwhile, heat a skillet over medium heat and sauté the diced onion and minced garlic until fragrant.
Stir frequently to prevent the garlic from burning.
Add the black beans, chili powder, cumin, cayenne pepper, and soy sauce to the skillet. Stir to combine and heat through.
Mash some of the beans for a creamier texture.
Warm the tortillas in the oven or microwave.
Warming the tortillas makes them more pliable for wrapping.
Assemble the wraps by spreading the roasted sweet potatoes and bean mixture onto each tortilla. Sprinkle with shredded cheese.
Don't overfill the tortillas to make wrapping easier.
Roll up each tortilla tightly and place them seam-side down on a baking sheet.
Placing them seam-side down helps them stay closed during baking.
Bake the wraps in the oven for 10 minutes, or until the cheese is melted.
Keep an eye on them to prevent over-browning.
Serve the wraps warm, optionally with sour cream, salsa, or guacamole.
Garnish with fresh cilantro or green onions for added flavor.
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