Black bean and sweet potato wraps with parsnip chips

Black bean and sweet potato wraps with parsnip chips recipe

1 rating

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. See method

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

Ingredients

  • 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

Each serving contains

  • Energy

    2395kj
    567kcal
    28%
  • Fat

    13g 18%
  • Saturates

    3g 15%
  • Sugars

    22g 24%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 95.9g Protein 17.3g Fibre 14.3g

Method

  1. 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.
  2. 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.
  3. 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.
  4. Mix the dressing ingredients in a bowl. Wrap the tortilla wraps in foil and warm in the oven for 2-3 mins.
  5. 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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