Southwestern Veggie Hummus
These mouth-watering wraps make a healthy quick and easy lunch option, give them a try today!
What You Need:
- 1 (15-ounce) can black beans
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup water
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1 large sweet potato (about 1 pound), peeled and sliced into 1/4-inch thick rounds
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup prepared guacamole (homemade or store-bought)
- 4 large tortillas
- 3 cups baby spinach
- 1 large tomato, thinly sliced
- 1 small red onion, thinly sliced
How To Make It:
To prepare the black beans:
- Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don’t rinse them though!) and set aside.
To prepare the sweet potatoes: - Preheat the oven to 425°F.
- In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
- Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
To assemble the wraps:
- Spread the tortillas with guacamole, leaving a 2-inch border.
- Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each.
- To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down.
- Cut in half down the center to serve.
*Recipe Source:https://ohmyveggies.com/southwestern-veggie-wraps/