Sweet Potato & Black Bean Breakfast Wrap
Serves
6
Prep Time
15 minutes
Cook Time
55 minutes
Ingredients
3 sweet potatoes, peeled & cut into bite-size cubes
1 tbsp olive oil + 1 tsp extra pinch of salt
1 tsp smoked paprika
½ tsp cayenne pepper
3.5 oz (100 g) brown rice, uncooked
1 clove garlic, chopped
14 oz (400 g) can black beans, drained
2 tbsp cilantro, chopped
1 lime, juiced
2 tomatoes, diced
½ red onion, diced
1 tbsp cilantro, chopped
Nutrition
(Per Serving)
Calories
341
Fats
8 g
Protein
11 g
Carbs
58 g
Instructions
- Preheat the oven to 400°F (200°C).
- Place the sweet potatoes on a baking sheet; drizzle with a tablespoon of olive oil; and season with salt, smoked paprika, and cayenne pepper. Place the tray in the oven and bake for 40 to 45 minutes until the sweet potatoes are soft.
- While the sweet potatoes are baking, cook the brown rice by following the instructions on the packaging.
- Once the sweet potatoes are cooked, heat a pot over medium heat and add the remaining teaspoon of olive oil. Add the chopped garlic and cook for 5 minutes until soft. Add the cooked sweet potatoes and black beans to the pan. Cook for a further 5 minutes, making sure everything gets coated in spices.
- Add in the cooked brown rice and stir through the chopped cilantro and lime juice. Cook until everything is warmed through.
- Make Pico de Gallo by mixing together the diced tomatoes, red onion, and cilantro.
- To serve, heat the tortillas and fill each one with a generous portion of the rice mixture. Serve with the Pico de Gallo.