Recipe: Sweet Potato and Black Bean Wrap
Posted on | June 11, 2009 | 5 Comments
for those that follow me on twitter (@reluctantveggie), you know that i’ve been struggling with food and what to make for dinner for a while now.
thanks to everyone’s great suggestions, i actually forced myself to look for things to cook, peruse food blogs, and just get excited again by food. i am also trying to remind myself on a fairly regular basis that there is a lot that i can still eat and to focus on that vs what my restrictions are.
the food exploration started with the drool-worthy vegan yum yum [thanks @theveganmentor for the suggestion]. not only did it appeal to my belly, it appealed to my eyeballs. the pictures are just plain incredible. and happily, made me want to get back to photographing my food.
i then decided to search through a few recipe sites, including epicurious and recipezaar. i found quite a few new recipes that sounded tasty (barley burgers anyone?!) and eventually decided to make this one for dinner.
of course, i couldn’t just leave well enough alone. and had to tweak it for our tastes and what we had in the kitchen. of course.
this recipe is nightshade free, dairy free, casein free, egg free, vegetarian, vegan [no honey in this version], contains no cinnamon or msg, and can be gluten free depending on the wraps you choose.
Sweet Potato and Black Bean Wrap
ingredients:
- 2 medium to large sweet potatoes or yams, peeled
- 1 (15 ounce) can black beans, drained, rinsed
- 1/2 large red onion, chopped
- 1/2 cup sunflower seed, shelled
- 1/4 cup Lucini Roasted Hazelnut & Extra Virgin Vinaigrette
- 1 package whole wheat tortillas
- fresh baby spinach
directions:
- in a food processor, shred the sweet potatoes.
- in a large skillet saute the shredded yams with preferred oil [we used safflower] over medium-high heat for 5 minutes or until crisp tender.
- add onions and continue to for 5 minutes or until tender.
- add the black beans and sunflower seeds, mixing well.
- add the salad dressing to toss to coat.
- fill the tortillas, add a little baby spinach and devour.
notes
- you can use whatever dressing you like. this is a very subtle and slightly sweet dressing on it’s own. if you choose to use italian dressing like the original recipe calls for, you might want to add the honey to sweeten it up a bit.
- we may have used less than 1/4 cup of the dressing. i eyeballed it so that it was just enough to wet it without having any pooling at the bottom of the bowl.
Comments
5 Responses to “Recipe: Sweet Potato and Black Bean Wrap”
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June 11th, 2009 @ 1:42 pm
YUM. Good choice! I love sweet potatoes; they always make me feel happy, full and loved.
If you want to try something similar to this, you should try http://dairyfreecooking.about.com/od/vegetarianentreessides/r/sweetburritos.htm Baked Sweet Potato & Edamame Burritos, or, of course your own variation of baked burritos (my recipe adds a bit of spicy salsa, but you could easily omit this for the nightshade allergy and add something else that’s savory and good, like vegan pesto). Baking burritos is my favorite way to eat them; I, in fact, eat them no other way at this point. These burritos became a regular item on the menu at the restaurant I worked at as a line cook through my college years, and I still make them now, years later, in my home. Just a suggestion, but, I promise: bake burritos and you’ll never go back!
June 15th, 2009 @ 5:34 pm
I don’t love sweet potatos and yet this just looks and sounds so yummy I will have to try it plus my kids like sweet potatos so maybe they will like it too!
June 16th, 2009 @ 9:01 am
YUM! I will definitely try this!
June 16th, 2009 @ 4:26 pm
@DeannaBalestra: it’s super yummy. but we love sweet potatoes. let me know if you try it!
@tiffbrown: please post again what you thought! i’d love to hear what you think.
June 26th, 2009 @ 2:31 pm
[...] the hubster, he knows. and has a similar love affair. though they would be battling it out with the sweet potato and black bean wraps, i’m [...]