I fancied a change from the usual veggie chili stuffed wraps. This makes 6-8 wraps. 1-2 wraps per person depending on greed!
2 tablespoons sunflower oil
1 onion – finely chopped
1 clove garlic – finely chopped
2 sweet potatoes – peeled and chopped into 1cm dice
1x400g tin black beans or the same amount dried, soaked overnight and boiled (life is too short!!)
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon oregano
chili powder/cayenne pepper – up to you how much depending on how hot you like it
2 tablespoons tomato puree
6-8 wheat or corn wraps
Heat the oil then fry the onion and garlic until soft. Add the sweet potato and stir gently, frying for a further ten minutes. Now add the spices, drained beans and tomato puree. Add a little water – the mixture should be fairly dry – and bring to the boil. Simmer with the lid on for 15 minutes of so until the sweet potatoes are tender.
Allow to cool a little the divide the mixtire evenly between the wraps and roll them up, tucking in the sides.
Arrange on an ovenproof dish which has been lightly greased. Top with grated cheddar and mozzarella. Add a few jalapenos if you like – I am the only one in our house who likes them so I only put them onto my wraps.
Place in oven at 200C for 25 minutes until the cheese has melted and starts to brown.
Serve with rice, shredded lettuce and soured cream.