Whole wheat wrap: 60g (1 large), Black beans: 100g (1/2 cup, cooked), Sweet potato: 100g (1 small, roasted and cubed), Spinach: 30g (1 cup, fresh), Red bell pepper: 50g (1/2 cup, diced), Red onion: 30g (1/4 cup, diced), Avocado: 30g (1/4 medium, diced), Lime juice: 10ml (2 tsp), Olive oil: 5ml (1 tsp), Cumin: 2g (1/2 tsp), Chili powder: 2g (1/2 tsp), Garlic powder: 1g (1/4 tsp), Cilantro: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Peel and cube 100g sweet potato. Toss with 2ml olive oil, 1g cumin, 1g chili powder, 1g salt, and 1g black pepper. 3. Roast sweet potato for 20-25 minutes until tender and lightly browned. 4. In a bowl, combine 100g black beans, roasted sweet potato, 50g diced red bell pepper, 30g diced red onion, and 30g diced avocado. 5. In a small bowl, whisk together 10ml lime juice, 3ml olive oil, 1g cumin, 1g chili powder, 1g garlic powder, and a pinch of salt and pepper. 6. Pour the dressing over the bean mixture and toss to combine. 7. Warm the 60g whole wheat wrap in a dry skillet for 30 seconds per side or in the microwave for 10-15 seconds. 8. Layer 30g spinach down the center of the wrap. 9. Spoon the bean mixture on top of the spinach. 10. Sprinkle with 5g chopped cilantro. 11. Fold in the sides of the wrap and roll up tightly. 12. Cut in half diagonally and serve.
