These wraps are a great veggie recipe. The addition of sweet potato means they are filling and great for using up leftover vegetables. Tins of mixed beans are a great cupboard staple; they’re already cooked so no need to soak them overnight. We rely on bread so much, so it’s great to use wraps as a tasty alternative for sandwiches.
- 1 large sweet potato, baked whole and left to cool
- 1tsp mexican seasoning
- 100g cheddar cheese, grated
- 1 tin of mixed beans, drained and rinsed
- 1 hot house lettuce
- 4tbsp mayonnaise (optional)
- 4 tortilla wraps
Cut the sweet potato lengthways and scoop out the soft filling into a bowl. Mix the potato with the cheese and Mexican seasoning and share the mixture between the 4 wraps.
Next add the lettuce and a spoonful of the mixed beans and 1tbsp of mayonnaise if using. Roll the filling in the wrap and cut in half.
Top tip for making Mexican sweet potato and bean wrap
If you can’t find Mexican seasoning, use a little of chilli, cumin and garlic powder for a similar flavour.