Roasted Sweet Potato & Black Bean Wrap

I had a great experience this past weekend at the Oklahoma City Half Marathon, plus the weather was gorgeous with minimal wind, which is almost unheard of in Oklahoma. Being my first half marathon, I was guaranteed to set a personal record; I came in at a respectable 2:14:48. And after crossing the finish line, apart from a few unwanted dates with my foam roller, I’m no worse for the wear.

 

It’s really important to focus on proper recovery through nutrition after big events; muscles need repair, and immune systems are a little weak. Minus the nutella & fruit waffle I shared with my husband at the local arts festival after the marathon, I’ve tried to pack in as many nutrient-dense foods as possible–think quality protein and lots of fruits and vegetables.

 

I don’t have a problem eating plenty of fruits (they are sweet after all), but vegetables are a different story. My favorite way to get in lots of vegetables at once is to roast them in the oven. For easy delivery, I roll them all up in a whole grain wrap. I’m sure you’ll enjoy this delicious and slightly smoky sweet potato and black bean wrap; it’s topped with mashed avocados and tomatoes–getting in your veggies can be pretty tasty.

 

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{Roasted Sweet Potato & Black Bean Wrap}

This wrap is filled with roasted & smoky sweet potatoes and onions and topped with black beans, mashed avocado, and tomatoes. Vegetarian and vegan friendly. 

 

Adapted from Baba Ganuj  Roasted Sweet Potato Taco

 

Servings: 4

 

Ingredients

4 burrito shells (I like Ezekiel 4:9 sprouted whole grain tortillas)

1 can reduced sodium black beans, drained and rinsed

2 medium sweet potatoes (about 1 lb), cut into 1-inch cubes

1 small or 1/2 large red onion, chopped

1 Tbsp olive oil

1 tsp minced garlic (I buy pre-minced jarred garlic)

1 tsp cumin

1/2 tsp chili powder

1 cup avocado (1 large), mashed with fork

1 large tomato, chopped

1 tsp grated fresh ginger root, or 1/4 tsp powdered ginger

1 tbsp orange juice

1/2 tsp salt

 

Directions: Roasted Vegetables

1. Preheat oven to 350 F.

2. Combine cubed sweet potatoes, chopped onion, olive oil, garlic, cumin, and chili powder in a large bowl; mix to combine. Spread on large baking sheet and roast for 20 minutes.

 

 

Directions: Avocado & Tomato topping

1. While vegetables are cooking, combine smashed avocado, chopped tomato, grated ginger, orange juice, and salt in a medium sized bowl, set aside.

For each wrap: add heaping 1/3 cup black beans, 1/4 roasted vegetable mixture, and 1/4 avocado tomato mixture to tortillas, roll-up and enjoy.

 

 

Nutrition info per wrap: 425 calories,  14 g fat (2 g sat fat), 14 g pro, 64 g carb, 17 g fiber

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