Black Bean and Sweet Potato Wraps with Parsnip Chips Recipe

Make the most of hearty root veg with these tasty tortillas, stuffed with Mexican black beans, tender spinach and earthy sweet potato chunks, all topped with a drizzle of zingy yogurt dressing. Serve with herby roasted parsnip crisps for a delicious, easy midweek feast that's vegan and dairy-free.

Serves 4 - 5 mins to prepare and 35 mins to cook - 567 calories / serving

700g sweet potatoes, scrubbed and cut into 1.5cm pieces
2 tbsp olive oil
500g parsnips, peeled and cut into chips roughly 1 x 7cm
½ tsp dried rosemary
1 onion, very thinly sliced
200g baby spinach
400g black-eyed beans, drained and rinsed
4 multiseed tortilla wraps
For the yogurt dressing
100g plain soya yogurt, or natural yogurt
1 garlic clove, crushed
½ lemon, juiced
5g fresh parsley, roughly chopped

Shop Ingredients from Tesco

Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potatoes on a baking tray, season and drizzle with ½ tbsp oil. Put the parsnips on a second tray, season, drizzle with ½ tbsp oil and toss with the rosemary. Roast both for 30-35 mins, tossing once halfway through, until the sweet potatoes have softened and the parsnips are crisp and slightly charred.

Meanwhile, fry the onion in the remaining oil over a medium heat. Cook for 20-25 mins until caramelised, stirring often. Transfer to a bowl; set aside.

Add the spinach to the pan, cover and cook over a medium heat for 2 mins to wilt. Squeeze out any excess moisture, season, then add to the onions; set aside. Add the black beans to the pan for 1 min to heat through.

Mix the dressing ingredients in a bowl. Wrap the tortilla wraps in foil and warm in the oven for 2-3 mins.

Divide the sweet potatoes, beans and spinach between the tortillas; top with onion and drizzle with dressing. Wrap and serve with the parsnip chips.

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