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Black bean and sweet potato wraps with parsnip chips recipe

Black bean and sweet potato wraps with parsnip chips recipe

22 ratings

For a great vegan lunch idea, try this black bean and sweet potato wrap recipe. Making the most of hearty root veg, these tasty tortillas are stuffed with Mexican black beans, tender spinach and earthy sweet potato chunks, and 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
  • Vegan
  • Vegetarian
  • Dairy-free


  • 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
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • 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


  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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