Roasted Sweet Potato & Black Bean Wrap
Deeply satisfying, naturally sweet, and layered with bold flavor from the first bite to the last - this wrap turns simple, wholesome ingredients into something truly memorable.
Prep: 15 mins | Cook: 25 mins | Total: 40 mins
Type: Vegan | Spice Level: 🌶🌶 Medium
Servings: 2 - 4 | Est. Cost: $12 - $18
Love at First Bite
Sweet, smoky, herby, and deeply satisfying - this wrap hits every note before you even finish the first bite. The natural sweetness of caramelized roasted sweet potato meets the earthiness of seasoned black beans, cut through by the brightness of fresh grape tomatoes and the herby richness of vegan basil pesto, all anchored by a smoky avocado crema that runs through every layer like a thread pulling the whole wrap together.
Origin Story
Sweet potatoes carry deep roots in African and African American culinary history - cultivated across West Africa for centuries before traveling the diaspora and becoming a cornerstone ingredient in soul food cooking across the American South. Black beans bring their own rich history from the Caribbean and Latin America, where they have anchored hearty, flavorful meals for generations. Soul Foodie brings these two powerhouse ingredients together in a wrap that honors both traditions, layering in fresh Mediterranean-inspired pesto and a smoky avocado crema that reflects the global nature of the African diaspora experience.
Ingredients
For the Roasted Sweet Potato:
2 medium sweet potatoes, peeled and cubed into ½ inch pieces
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
Pinch of sea salt and black pepper
For the Seasoned Black Beans:
1 can (15 oz) black beans, drained and rinsed
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 tablespoon extra virgin olive oil
Pinch of sea salt and black pepper
For the Sautéed Onions & Peppers:
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon extra virgin olive oil
Pinch of sea salt and black pepper
For the Smoky Avocado Crema:
2 ripe avocados
1 tablespoon fresh lime juice
1 small garlic clove, minced
½ teaspoon smoked paprika
2 tablespoons unsweetened vegan yogurt
Pinch of sea salt
For Assembly:
2 - 4 large cassava flour tortillas, warmed
2 tablespoons store-bought vegan basil pesto
1 cup fresh baby spinach
½ cup grape tomatoes, halved
Fresh cilantro leaves for garnish
Lime wedges for serving
Substitutions
Cassava flour tortilla: A large whole wheat or spinach tortilla works beautifully as an alternative base.
Vegan basil pesto: Any store-bought vegan pesto variety works well - sun-dried tomato pesto adds a deeper, richer flavor layer.
Vegan yogurt in the crema: Plain unsweetened coconut yogurt delivers a slightly richer, creamier texture.
Remix Notes
Add a handful of toasted pepitas scattered over the filling before rolling for an extra layer of crunch and nuttiness. A light drizzle of hot sauce over the finished wrap adds a welcome kick for heat lovers. Swap the cassava flour tortilla for a large collard green leaf for a completely grain-free, whole food version that stays true to soul food roots.
How to Make
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Toss cubed sweet potato with olive oil, smoked paprika, cumin, chili powder, garlic powder, sea salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
Roast sweet potato for 20 - 25 minutes, flipping once halfway through, until tender, caramelized, and golden at the edges.
While sweet potato roasts, heat olive oil in a skillet over medium heat. Add black beans, cumin, smoked paprika, and garlic powder. Stir and cook for 4 - 5 minutes until beans are warmed through and lightly seasoned. Set aside.
In the same skillet, heat olive oil over medium heat. Add sliced onions and bell peppers with a pinch of sea salt. Sauté for 8 - 10 minutes, stirring occasionally, until onions soften and develop a light caramel color and peppers become tender and sweet.
Mash avocados in a bowl until smooth. Add lime juice, minced garlic, smoked paprika, and vegan yogurt. Stir until fully combined and creamy. Season with sea salt and set aside.
Warm cassava flour tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
Spread a generous layer of smoky avocado crema down the center of each warm tortilla. Add a swirl of vegan basil pesto over the crema.
Layer fresh baby spinach, roasted sweet potato, seasoned black beans, and sautéed onions and peppers over the sauce layer.
Scatter halved grape tomatoes over the top and finish with fresh cilantro leaves.
Fold the sides of the tortilla in firmly, then roll from the bottom up. Slice diagonally and serve immediately with lime wedges on the side.
Storage & Reheating
Store wrap components separately in airtight containers in the refrigerator for up to 4 days - the sweet potatoes, black beans, and sautéed vegetables reheat beautifully on the stovetop or in the oven. Keep the smoky avocado crema in a sealed container with plastic wrap pressed directly against the surface to preserve its color.
FAQ
Can I use canned sweet potato instead of fresh?
Fresh sweet potato delivers the best caramelization and texture for this recipe. Canned sweet potato tends to hold too much moisture for proper roasting.
My wrap keeps falling apart when I roll it - what am I doing wrong?
Warming the tortilla fully before assembling makes it pliable and flexible. Overfilling the wrap also makes rolling difficult - keep the filling generous but contained to the center third of the tortilla.
Is this recipe gluten-free?
Yes, when made with a cassava flour tortilla. Check the label on your store-bought pesto to confirm it carries no gluten-containing ingredients.
