These Sweet Potato Black Bean Wraps are the first recipe from this week’s special series of recipes, easy lunches for going back to school! Now that labor day weekend is over, everyone is gearing up for the end of summer and the start of a school year! When I was a kid this was always my favorite time of year, shopping for new clothes and new school supplies, I still get excited when I walk into a Target in August and see all those pretty colored folders and notebooks. Yes, I’m a huge nerd, but I digress …
As a kid growing up, I was lucky enough to have a mom who packed my lunch literally every day and I loved it! My mom was the queen on sandwiches and would load them up with all kinds of meats, cheese and veggies, they were the envy of the cafeteria. Now I’m an adult and I have no clue how my mom did that! I feel like choosing and preparing lunch for an entire week is a daunting task to stay on top of and that’s why I’m here to help! Yes, all my posts for this week are themed as “back to school” but they are easily applicable as make ahead lunches for adults or college students.
I’m framed these posts around doing make ahead wrap sandwiches. This was an idea I had two years ago when Andrew and I were broke as F**k and going to a music festival. We wanted to make something that would hold us over so we wouldn’t have to spend money in the festival and I came up with making wraps. All in all I made us ten wraps for the three days we were there and it worked perfectly! Now they’re our go to food to pack for road trips or to make ahead for a week of lunches!
This week I will share three: Buffalo Tofu Caesar Wraps, Cauliflower Schwarma Wraps and these Sweet Potato Black Bean Wraps with Roast Poblano Peppers. All three are delicious and all three will hold up, pre-wrapped in your fridge for an entire week, just grab them and head to work or school!
This was the first time I made these sweet potato wraps and they were to die for! The combo of spices was perfect, the chipotle peppers add spice and smokiness and the cinnamon brings out the hint of sweetness in the potatoes. The recipe below is vegan but you can add cheese if you want, also see the notes for variations on the ranch dressing. This chipotle ranch is so good, you’ll want to put it on everything!
One more tip, if you want to have these for dinner, I highly recommend putting them in pan or on a flat top to grill them, sooooo good! Please come back this week to see our other easy lunch recipes and remember to follow us on social media and subscribe if you haven’t yet! We love you all!
Until Next Time,
Jackie
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Sweet Potato Black Bean Wraps with Roasted Poblano Peppers
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 6 wraps 1x
- Category: Lunch, Dinner, Wrap, Sandwich
- Cuisine: Mexican, Vegetarian, Vegan
Description
The perfect make-ahead lunch for busy weekdays, spicy and smoky chipotle sweet potatoes wrapped with roasted poblano peppers and creamy avocado.
Ingredients
Scale
- Wraps
- 3 chipotle peppers in adobo sauce
- 2 poblano peppers
- 4 sweet potatoes, peeled and chopped into 1/2 inch pieces
- 1 cup black beans, rinsed
- 2 tbs olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp each salt and pepper
- 1/2 tsp cinnamon
- 1 tsp smoked paprika
- 1 cup corn
- 1 avocado, sliced
- Chipotle Ranch
- 1 cup vegan mayo* (see notes)
- 1 tsp paprika
- 1/2 tsp cumin
- 4 tbs adobo sauce
- juice of 1 lime
- 2 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbs chives, chopped
- 1 tbs dill, chopped** (see notes)
Instructions
- Preheat your oven to 350 degrees. Begin by placing the sweet potatoes on a large baking sheet. Drizzle with 1 tbs of the olive oil and the garlic powder, cumin, cayenne pepper, cinnamon, smoke paprika, and salt and pepper. Take three canned chipotle peppers and crush them in your hands as you toss the sweet potatoes with all the spices. By the end, the peppers should be crushed and mixed in with the sweet potatoes like a spice. Bake in the oven for 45 minutes or until the potatoes are soft. It could take up to 1 hour.
- When the sweet potatoes have been in the oven for about thirty minutes, add the poblanos to roast. Rub the poblano peppers with oil and salt and pepper. Place them on a baking sheet and roast for about 8 minutes on each side. They’re done when their skin starts to blister. Let them cool for about ten minutes and then peel the skin off and cut them into slices. It’s easiest to get the skin off with some kind of pairing knife.
- Next, make the chipotle ranch. Add all the ingredients together and whisk until smooth. If you like it a thicker consistency you may need to add more mayo.
- Finally, assemble the wraps! Spread the chipotle ranch onto the wrap and then top with the sweet potatoes, poblano peppers, corn, black beans and sliced avocado. These are perfect to wrap and keep in the fridge for lunch all week, or you can grill them in a pan or on a flat top to get the outside crispy and serve with an extra side of the dressing! Yum!
Notes
*If you’re not vegan, you can make the ranch dressing with half the amount of mayo and use sour cream or greek yogurt for the other half. I really like using yogurt, it gives it a creamy tangy flavor.
**I used the measurements for fresh dill, if you’re using dry, double the amount.
