Yam And Black Bean Wraps Louisiana Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

Steps:

• In a skillet coated with nonstick cooking spray, saute the shredded yams over medium-high heat for 5 minutes or until crisp tender, then transfer to a bowl.
• In the same skillet, sprayed again, saute the red onion for 5 minutes or until tender, then add the onion to the shredded yams, along with the black beans, green onions & sunflour seeds, mixing well.
• In a small bowl, mix together the dressing & honey, before adding this to the yam mixture, tossing to coat.
• Fill the tortillas & wrap them up.

Steps:

• Heat oven to 350 degrees F.
• In a medium bowl, combine black beans, corn, cheese, cilantro and salsa; mix well.
• Spoon 1/4 of bean mixture down center of each tortilla.
• Fold in ends and then roll up each tortilla; wrap each in aluminum foil.
• Bake at 350 degrees F for 10 minutes or until heated through and cheese is melted.
• Serve with guacamole and additional salsa.

Steps:

• Coat skillet with Pam and place over high heat. Add ham and saute until browned (3-5 minutes). Reduce heat to medium low and stir in beans and cook for another 2-5 minutes.
• Place a tortilla on a place and spread with 2 tablespoons of dip, top with 1/2 cup of bean mixture, 1/2 tablespoon cilantro, 1 tablespoon cheese, and 1/4 of the scallions. Fold in enda and roll up. Repeat with remaining tortillas.

Steps:

• Combine kale, balsamic vinaigrette, and soy sauce in a bowl. Cover and marinate in the refrigerator for 1 hour.
• Bring a large pot of water to a boil. Add yam pieces and cook until soft when pierced with a fork, about 15 minutes. Drain and cool; when yams can be handled, cut into cubes.
• Warm black beans in a small saucepan over medium heat, 2 to 5 minutes.
• Remove kale from vinaigrette mixture. Cook and stir kale with olive oil in a skillet over medium heat until dark green, about 2 minutes.
• Place half the yams on each tortilla and top yams with black beans, kale, and feta cheese. Fold bottoms of tortillas partially over filling and roll to wrap the filling in the tortillas.