Southwestern Veggie Wraps
These Southwestern Veggie Wraps are packed with layers of flavor...starting with seasoned sweet potatoes!
Servings: 5 servings
Calories: 501kcal
Ingredients
For the Sweet Potatoes
- 1 pound sweet potatoes ~1 large sweet potato
- 2 Tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
For the Southwest Sauce
- 1 cup light sour cream
- 1 tsp garlic minced
- ½ tsp lime juice
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- ¼ tsp ground cumin
For the Wraps
- 5 Flatout Flatbreads
- 3 cups baby spinach
- 1 15-oz. can black beans, drained and rinsed
- ⅓ cup red onion sliced
- ½ cup fresh cilantro chopped
- 1 avocado sliced
Instructions
For the Sweet Potatoes
- Preheat oven to 375°F.
- Peel the sweet potato(es) and cut into 1” cubes. Using a medium bowl, toss sweet potatoes with olive oil, cumin, smoked paprika and salt. Transfer sweet potatoes to a foil-lined baking sheet.
- Bake at 375°F for 18-22 minutes, or until fork tender but not overcooked. Set pan aside to cool.
For the Southwest Sauce
- Using a medium bowl, whisk all ingredients together until well combined.
For the Wraps
- Spread 2-3 Tbsp of Southwest Sauce over half of each flatbread. Top each flatbread with spinach.
- Divide sweet potatoes among flatbreads and then top each with black beans, red onion, cilantro and avocado.
- Roll up flatbreads; cut in half before serving.
Nutrition
Calories: 501kcal | Carbohydrates: 48g | Protein: 12g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 339mg | Potassium: 1052mg | Fiber: 14g | Sugar: 5g | Vitamin A: 15186IU | Vitamin C: 13mg | Calcium: 149mg | Iron: 4mg
