Sweet Potato and Black Bean Collard Wraps

These sweet potato and black bean collard wraps are a quick and easy way to get your daily dose of vegetables. The sweet potatoes are roasted until tender, then combined with black beans, collard greens, and a simple spice blend. The wraps are then served in collard green leaves. They're perfect for a light lunch or dinner, and they can be made ahead of time and reheated when you're ready to eat.

I first came up with this recipe when I was looking for a way to use up some leftover roasted sweet potatoes. I had some black beans and collard greens in the fridge, so I decided to throw them all together in a wrap. The result was so delicious that I've been making it ever since.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 large sweet potato, peeled and diced
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup chopped collard greens
• 1/4 cup chopped onion
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss sweet potatoes with olive oil, chili powder, paprika, and salt.
3. Spread sweet potatoes on a baking sheet and roast for 20 minutes, or until tender.
4. While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium heat.
5. Add the onion and collard greens to the skillet and cook until softened, about 5 minutes.
6. Add the black beans to the skillet and cook until heated through, about 2 minutes.
7. Remove the skillet from the heat and stir in the roasted sweet potatoes.
8. Serve the wrap filling in collard greens leaves.

Why It Works

• The sweet potatoes are roasted until tender, which makes them sweet and flavorful.
• The black beans add protein and fiber to the wraps.
• The collard greens add a bit of bitterness and crunch.
• The spice blend adds flavor and depth to the wraps.
• The collard green leaves are a great way to wrap up the filling.