Black Bean and Sweet Potato Wrap

5 from 1 vote

With a nutritious and flavorful twist, this vegetarian wrap is a healthy way to curb your cravings and keep your waistline trim.

Course: Dinner, Lunch

Cuisine: Tex-Mex, Universal

Keyword: Kid-Friendly, Vegetarian

Servings: people

Calories: 396kcal

1/2 cup sweet potato chopped
1 tablespoon coconut oil
1/2 cup black beans drained
1 teaspoon taco seasoning Skinny Ms. Taco Seasoning
1 lime freshly squeezed
3 tablespoons Greek yogurt fat-free
1/2 cup tomatoes diced
1/2 avocado diced
1/4 cup red onion diced
2 spinach wraps or whole-grain wraps (8 inch), recipe for homemade whole-grain wraps
salt and pepper to taste

In a small bowl, stir together Greek yogurt, taco seasoning, and juice of 1/2 of the lime. Cover and place in the fridge or until ready to use.
Heat oil in a non-stick skillet over medium-low heat and toss sweet potato cubes in, cooking just until tender when pierced with a fork and edges are slightly browned. Salt and pepper lightly. Remove from heat.
In a bowl, toss together sweet potato cubes and black beans. Drizzle remaining lime juice over the top of the mixture. Salt and pepper lightly.
Spread a tablespoon of Greek yogurt mixture on the bottom of each wrap. Top with sweet potato mixture, tomatoes, avocado, and onions. Roll and tuck ends in. Cut in halves to serve.

SmartPoints (Freestyle): 13