Whole wheat wrap: 60g (1 large), Black beans: 100g (1/2 cup, cooked/canned), Sweet potato: 100g (1 small, peeled and diced), Spinach: 30g (1 cup, fresh), Red bell pepper: 50g (1/4 cup, diced), Red onion: 30g (1/5 cup, diced), Avocado: 30g (1/4 medium, diced), Lime juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Smoked paprika: 0.5g (pinch), Ground coriander: 0.5g (pinch), Garlic powder: 0.5g (pinch), Fresh cilantro: 5g (1 tbsp, chopped), Salt and black pepper: to taste
1. In a skillet, heat 2.5ml olive oil over medium heat, add 100g peeled and diced sweet potato with salt and black pepper to taste, cover and cook for 8-10 minutes, add a splash of water if needed, stirring occasionally until tender and golden. 2. Add another 2.5ml olive oil, then stir in 30g diced red onion, 50g diced red bell pepper, and 100g cooked black beans along with a pinch each of smoked paprika, ground coriander, and garlic powder, cook for 4-5 minutes until vegetables are soft and fragrant. 3. Warm the 60g whole wheat wrap, layer with 30g fresh spinach, the sautéed filling, 30g diced avocado, drizzle with 5ml lime juice, and sprinkle with 5g chopped cilantro. 4. Wrap tightly and serve warm.
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