Mexican sweet potato and bean wrap

(12 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Mexican sweet potato and bean wrap
Mexican sweet potato and bean wrap
  • Serves: 4

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These wraps are a great veggie recipe. The addition of sweet potato means they are filling and great for using up leftover vegetables. Tins of mixed beans are a great cupboard staple; theyíre already cooked so no need to soak them overnight. We rely on bread so much, so itís great to use wraps as a tasty alternative for sandwiches.


  • 1 large sweet potato, baked whole and left to cool
  • 1tsp mexican seasoning
  • 100g cheddar cheese, grated
  • 1 tin of mixed beans, drained and rinsed
  • 1 hot house lettuce
  • 4tbsp mayonnaise (optional)
  • 4 tortilla wraps

If you canít find Mexican seasoning, use a little of chilli, cumin and garlic powder for a similar flavour.


  1. Cut the sweet potato lengthways and scoop out the soft filling into a bowl. Mix the potato with the cheese and Mexican seasoning and share the mixture between the 4 wraps.
  2. Next add the lettuce and a spoonful of the mixed beans and 1tbsp of mayonnaise if using. Roll the filling in the wrap and cut in half.

Your rating

Average rating

  • 4
(12 ratings)

Your comments

comments powered by Disqus

FREE Newsletter