# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 cups baby spinach leaves
→ Beans & Grains
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 4 large flour tortillas or gluten-free tortillas
→ Seasonings & Spices
07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cinnamon
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste
→ Extras
14 - 1/2 cup cranberry sauce (optional)
15 - 1/4 cup chopped fresh cilantro (optional)
16 - 1 ripe avocado, sliced (optional)
17 - Fresh lime wedges, for serving
# Preparation Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato cubes, red onion, and red bell pepper with olive oil, ground cumin, smoked paprika, cinnamon, coriander, cayenne pepper if using, salt, and black pepper. Toss to coat evenly.
03 - Arrange the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and lightly caramelized.
04 - While the vegetables roast, heat black beans in a small saucepan over medium heat until warmed through.
05 - Warm the tortillas in a dry skillet or microwave until pliable.
06 - If desired, spread a thin layer of cranberry sauce on each tortilla. Layer with roasted vegetables, black beans, spinach leaves, avocado slices, and cilantro.
07 - Roll each tortilla tightly, folding in the sides to secure the filling. Slice each wrap in half and serve with fresh lime wedges.
