Sweet Potato Wraps

sweet potato1The child loves sweet potatoes. Isn’t that enough motivation to try to put them in the main dish spotlight? If you, too, sometimes wonder how you can make a meal out of a sweet potato, here’s an idea. Almost a taco but not really, this wrap is a quick way to get a lot of flavorful good stuff into your little (or big) person.

Sweet Potato Wraps

For the potatoes:
1 large sweet potato
1 tsp. cinnamon
1 tsp. cardamom
1/4 tsp. smoked paprika
generous pinch of salt
olive oil

For the beans:sweet potato wraps
one 15 oz. can of pinto beans
small onion, diced
1 clove garlic, whole

1 star anise pod
1 tsp. dried sage
1/2 c. water

To assemble:
whole wheat tortillas
cotija cheese
sunflower seeds
kale, sliced into thin ribbons
other optional leftovers (We had some roasted corn.)

  1. Peel and slice the sweet potato into 1/2 inch cubes. Mix the spices and stir gently with the potato. Distribute them evenly, then drizzle in a little olive oil.
  2. Bake the potato cubes on a parchment-lined sheet for 25 minutes at 400F.
  3. Meanwhile, ready the beans. Rinse thoroughly and set aside. In the small pot in which you mean to cook the beans, add a drizzle of olive oil, the diced onion, and the whole garlic clove. Cook until soft.
  4. To the pot, add the beans, 1/2 cup of water, anise pod, and dried sage. Simmer uncovered for about 15 minutes. (If any water is left, go ahead and drain it off.)
    1/2 inch cubes sweet potato sprinkled w 1 tsp of cinnamon and 1 tsp cardamom generous punch of salt 1/4 tsp smoked paprika mix spices to distribute then drizzle oil.
  5. In a dry pan, toast tortillas on each side over medium, if you like.
  6. Assemble at the table as you please and enjoy!

Notes:

  • This is the recipe that we like for making homemade tortillas, using the whole wheat substitution suggestion.
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